Tagliatelle pasta with pesto and prawns

Tagliatelle pasta with pesto and prawns


9 people made this

About this recipe: Freshly made basil and rocket pesto combines beautifully with prawns and tagliatelle in this colourful Italian pasta dish.

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Serves: 4 

  • 20g fresh basil
  • 20g fresh rocket
  • 4 tablespoons extra virgin olive oil
  • 1/2 clove garlic
  • 15g pine nuts
  • 40g Parmigiano Reggiano cheese
  • pinch of salt
  • 200g fresh prawns, peeled and deveined
  • drizzle of extra virgin olive oil
  • 1 sprig of thyme
  • 350g Barilla® Tagliatelle

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. To prepare the pesto: Rinse the basil and rocket leaves. Pat dry and blend them in a food processor with 4 tablespoons extra virgin olive oil, 1/2 garlic clove, pine nuts and grated Parmigiano cheese. Season with a pinch of salt and set aside.
  2. Slice the prawns in half; cook for a few minutes in a non-stick pan with a drizzle of olive oil and a sprig of thyme.
  3. Boil tagliatelle in plenty of boiling, salted water. We recommend using 1 litre of water for every 100g of pasta. Before draining, remember to set aside a spoonful of the pasta cooking water to use for combining the pasta and sauce together.
  4. Toss and stir the tagliatelle in a bowl; add pesto, prawns and a spoonful of cooking water to combine. Season to taste and serve.

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Reviews (2)


A delicious meal and followed the recipe to the letter. The only difference was, I reduced the amount of tagliatelle to 250g. Plenty enough for two. - 17 Sep 2016


I needed a quick lunch for the family and had all the ingredients to hand. Followed the recipe and added the pasta water early to get the pesto moving in the processor. I used smaller whole frozen prawns and added a few peas to the pasta as an extra. Really fresh and delicious, will make again - 15 May 2016

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