Want to impress your dinner party guests? Serve up this garlicky tomato and prawn pappardelle for a delightful main. It’s packed with sweet and tangy flavours in every bite!
Serves44
Cook time25 mins25 minutes
Prep time20 mins20 minutes
Ingredients
200g Perino tomatoes
1 tbs olive oil
2 garlic cloves, crushed
1kg green prawns, peeled leaving tails intact
1 tbs lemon zest
1 tbs finely chopped dill
375g pappardelle
120g pkt Coles Australian Baby Rocket
Rocket pesto
¼ cup (40g) pine nuts, toasted
¼ cup (20g) finely grated parmesan
1 garlic clove, crushed
1 cup baby rocket leaves
1 tbs dill sprigs
¼ cup (60ml) olive oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place the tomatoes in a bowl. Add half the oil and half the garlic. Season. Toss to combine. Place on a baking tray. Bake for 15 mins or until tomatoes begin to collapse.
Step 2
Meanwhile, combine prawns, lemon zest, dill, remaining oil and remaining garlic in a bowl. Place in the fridge for 15 mins to develop the flavours.
Step 3
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 4
To make the rocket pesto, place the pine nuts, parmesan, garlic, rocket and dill in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream. Season.
Step 5
Heat a large frying pan over high heat. Add the prawns and cook, turning, for 6 mins or until prawns curl and change colour. Remove from heat. Add the pasta, tomatoes, rocket and half the rocket pesto. Gently toss to combine. Divide the pasta mixture among serving bowls. Serve with remaining rocket pesto.
Garlicky tomato and prawn pappardelle
Serves44
Cook time25 mins25 minutes
Prep time20 mins20 minutes
Ingredients
200g Perino tomatoes
1 tbs olive oil
2 garlic cloves, crushed
1kg green prawns, peeled leaving tails intact
1 tbs lemon zest
1 tbs finely chopped dill
375g pappardelle
120g pkt Coles Australian Baby Rocket
Rocket pesto
¼ cup (40g) pine nuts, toasted
¼ cup (20g) finely grated parmesan
1 garlic clove, crushed
1 cup baby rocket leaves
1 tbs dill sprigs
¼ cup (60ml) olive oil
Description
Want to impress your dinner party guests? Serve up this garlicky tomato and prawn pappardelle for a delightful main. It’s packed with sweet and tangy flavours in every bite!
Method
Step 1
Preheat oven to 200°C. Place the tomatoes in a bowl. Add half the oil and half the garlic. Season. Toss to combine. Place on a baking tray. Bake for 15 mins or until tomatoes begin to collapse.
Step 2
Meanwhile, combine prawns, lemon zest, dill, remaining oil and remaining garlic in a bowl. Place in the fridge for 15 mins to develop the flavours.
Step 3
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 4
To make the rocket pesto, place the pine nuts, parmesan, garlic, rocket and dill in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream. Season.
Step 5
Heat a large frying pan over high heat. Add the prawns and cook, turning, for 6 mins or until prawns curl and change colour. Remove from heat. Add the pasta, tomatoes, rocket and half the rocket pesto. Gently toss to combine. Divide the pasta mixture among serving bowls. Serve with remaining rocket pesto.
