Tagliatelle pasta with pesto and prawns


    Tagliatelle pasta with pesto and prawns

    Recipe photo: Tagliatelle pasta with pesto and prawns

    Tagliatelle pasta with pesto and prawns


    14 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 in English (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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