recipes
Tiger prawns spaghetti with crispy bacon and calabrese pesto
Serves: 2
Ingredients
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 1 tbsp olive oil (Borges)
- 16 peeled tiger prawns, tails on
- 150ml white wine
- 16 cherry tomatoes, halved
- 2 tbsp Calebrese pesto
- 100ml cream (Benna)
- 150g spaghetti
- Fresh seasoning
- 3 tbsp grated Mexican cheese
- Chopped parsley for serving
Method
Start this recipe by cooking the pasta in a pan of salted boiling water. Meanwhile, prepare the pasta sauce. Heat the oil in a pan and fry the onion and garlic till soft. Add in the prawns and cook for a minute, then splash in the wine to evaporate. Add in the cherry tomatoes, fish stock and cream and cook for a few minutes to reduce. Finally, stir in the calebrese pesto and Mexican cheese, cooked spaghetti and serve scattered with chopped parsley.
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