Upgrade your regular pesto pasta with tasty tiger prawns. This easy 5-ingredient recipe is a must-try for busy weeknights.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
