Tagliatelle With Fresh Green Pesto and Prawns

01Method

1. 1

   Make the pesto: rinse the basil and rocket thoroughly, then transfer to a blender along with the olive oil, garlic, pine nuts and grated Parmigiano. Blitz until smooth.

2. 2

   Add a pinch of salt to the pesto, stir, and leave to one side.

3. 3

   Devein the prawns and slice them in half. Sear in a hot non-stick pan with a little oil and a sprig of thyme for just a minute or two until cooked through.

4. 4

   Meanwhile, cook the tagliatelle in a large pot of well-salted boiling water — roughly 1 litre of water per 100 g of pasta.

5. 5

   Drain the pasta while still al dente, reserving a small ladleful of the cooking water.

6. 6

   Combine the tagliatelle in a bowl with the green pesto, the prawns and a splash of the reserved pasta water, tossing well until the sauce coats the pasta evenly and is creamy.