Tagliatelle pasta with pesto and prawns

    30 min

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


    38 people made this

    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