Prawns & Green Bean ‘Pesto’ Pasta
with Parmesan Cheese
- Gluten
- Wheat
- Crustaceans
- Milk
- Cashew
- May contain traces of allergens
- Soy
- Wheat
- Gluten
- Milk
- Sesame
- Fish
- Eggs
This simple yet delicious pasta dish goes from pan to plate in a flash. Strings of al dente spaghetti are tossed together in a creamy sauce, packed with smoky prawns and tender green beans. The addition of herby basil pesto brings the ultimate fresh flavour. Finish with a generous sprinkling of Parmesan cheese for the perfect comfort meal!
Ingredients
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Green beans
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Cream
(Contains: Milk; )
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
- Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt.
- Add spaghetti to the boiling water and cook, over a high heat, until ‘al dente', 9 minutes.
- Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
- Drain spaghetti, then return to saucepan with a drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
- Meanwhile, trim and thinly slice green beans.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add green beans and cook, breaking up with a spoon, until golden, 4-6 minutes.
- Add peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
- Reduce heat to medium and add cream, the salt and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes.
- Remove pan from heat, then add cooked spaghetti and plant-based basil pesto and toss to coat. Season to taste.
TIP: Add a splash more water to your sauce if it's looking dry!
TIP: Toss the pasta and sauce in the saucepan if your frying pan isn't big enough.
- Divide prawn and green bean ‘pesto’ pasta between bowls.
- Sprinkle over grated Parmesan cheese to serve. Enjoy!
