Prawn and pesto fettuccine

Upgrade your regular pesto pasta with tasty tiger prawns. This easy 5-ingredient recipe is a must-try for busy weeknights.

4

10m

20m

Ingredients

  • 375g Coles Fettuccine
  • 150g green beans, trimmed, halved
  • 600g Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled leaving tails intact, deveined
  • 1/4 cup (70g) Coles Tomato Pesto
  • 1/3 cup (25g) shaved parmesan

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions, adding beans for the last 2 mins of cooking. Drain, reserving ½ cup (125ml) cooking liquid. Return the pasta mixture to the pan. Cover to keep warm.

STEP 2

Spray a large frying pan with olive oil spray and heat over high heat. Add the prawns and cook, tossing gently, for 2-3 mins or until the prawns curl and change colour. Add 2 tbs pesto and the reserved cooking liquid to the pan and toss for 1-2 mins or until heated through. 

STEP 3

Add the prawn mixture to the pasta mixture and toss to combine. Season. Divide among serving bowls and spoon over the remaining pesto. Sprinkle with the parmesan to serve.

Dietary information

Sesame-free
Soy-free
No added sugar

Nutrition Information

Per Serve

Energy: 2219kJ/531 Cals (26%)

Protein: 39g (78%)

Fat: 11g (16%)

Sat fat: 4g (17%)

Carb: 68g (22%)

Sugar: 4g (4%)

Fibre: 4g (13%)

Sodium: 674mg (34%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.