Sun-dried tomato prawn pasta

• porsi: Serves 4

Bahan-bahan

For the pesto:

120g sun-dried tomatoes in oil

Handful of fresh basil, packed

1 tbsp balsamic vinegar

3 garlic cloves, peeled and roughly chopped

1 shallot, peeled and roughly chopped

1 tbsp pine nuts

1 tbsp tomato purée

1/2 tsp dried chilli flakes

1/2 tsp dried oregano

Salt and black pepper

For the pasta:

400g orecchiette or fusilli

400g raw prawns

2 tbsp double cream

60g Parmesan, grated

Petunjuk

1 In the bowl of a large food processor, whizz all of the pesto ingredients together until smooth.

2 Bring a large pot of salted water to the boil and cook the pasta according to the package ihstructions. Drain, reserving about 250ml of the pasta cooking water.

3 Heat a large pan over a medium heat. Once hot, add the pesto and cook for one minute, stirring.

4 Add the prawns and cook, stirring frequently, for 2-3 minutes until pink and almost cooked. Stir in the cream until slightly thickened.

5 Stir in the Parmesan along with a few- tablespoons of the reserved pasta water. Add the pasta to the pan and toss to coat. Add a little more water as needed to loosen the sauce to your liking.

6 Serve with extra Parmesan and chilli flakes, to taste.