7 Minutes to Producing Delicious Spaghetti with prawn, tomatoes and courgette pesto

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Spaghetti with prawn, tomatoes and courgette pesto

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Here are the ingridients that are required to prepare a tasty Spaghetti with prawn, tomatoes and courgette pesto:

  1. Use 400 g of spaghetti.
  2. You need 1 clove of garlic.
  3. Provide 150 g of cherry tomatoes.
  4. Prepare 200 g of prawns.
  5. Take 180 g of courgette.
  6. Take 40 g of pine nuts.
  7. Provide 8 of basil leaves.
  8. Provide 30 g of pecorino cheese.
  9. Use 30 g of parmesan cheese.
  10. Use 80 ml of olive oil.
  11. Use of Salt.

Done with the ingridients? Below are the procedures on cooking Spaghetti with prawn, tomatoes and courgette pesto:

  1. Put in a bowl the courgette finely grated with the pine nuts, basil, pecorino cheese, parmesan cheese, salt and pepper and blend together..
  2. Keep the blended pesto on the side and move to cook the tomato. In a frying pan put some olive oil and start cooking the garlic. Once browned, add the tomatoes and cook for a couple of minutes..
  3. Add the prawns and cook for further 2 minutes. Cook the pasta al dente. Add the pasta in the frying pan, cook, add the courgette pesto and a ladle of water from the pasta and mix together on a low heat for another two minutes..
  4. Plate it up and eat it hot..

Try this Spaghetti with prawns in a creamy tomato sauce recipe by Chef Lucy Stewart. Heat butter in a large frying pan of moderate heat. Add the cherry tomatoes and onion and fry until translucent. Drain spaghetti and return to saucepot. Add pesto and reserved cooking water; toss well to distribute vegetables.

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