Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 red onion
  • ½ red or yellow bell pepper
  • 4 anchovy fillets from jar or tin
  • 1 tsp capers
  • 1 clove garlic roughly chopped
  • 1 handful fresh flat parsley
  • 1 handful fresh dill
  • juice of ½ a lemon and grated zest of 1 whole lemon
  • 200 g king prawns
  • 200 g pasta

Method
 

  1. Finely chop the onion. Cut the pepper into 2cm cubes.
  2. Put 1 Tbsp oil in a large pan, add the onion and pepper, the sauté under a lid until tender.
  3. 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.
  4. 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).
  5. Cook the pasta according to the pack instructions, then drain. Add the pasta to the prawns, together with the anchovy pesto, and toss well.
  6. Season with salt & the pepper. Serve warm.