Pasta with prawns and anchovy pesto
If you want a restaurant standard meal at home, but without any hassle or much effort put into it, try this pasta with prawns and anchovy pesto! It’s fantastically yummy and super easy to make! I made it with gluten-free tagliatelle and raw prawns but you can use any other pasta and pre-cooked prawns too. I’ve made this dish several times as a mid-week supper, served with some green salad.
Ingredients
Method
- Finely chop the onion. Cut the pepper into 2cm cubes.
- Put 1 Tbsp oil in a large pan, add the onion and pepper, the sauté under a lid until tender.
- Meanwhile put the anchovies, capers, garlic, parsley, dill and the lemon juice into a small food processor and blend until you get a textured paste. Add the remaining oil and lemon zest to this paste. Set aside.
- When the vegetables are soft, add the prawns, put the lid on and cook for 3-5 minutes until they change colour (or warm through if pre-cooked prawns used).
- Cook the pasta according to the pack instructions, then drain. Add the pasta to the prawns, together with the anchovy pesto, and toss well.
- Season with salt & the pepper. Serve warm.