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Prawn & Asparagus Tagliatelle with Mint Pesto

Servings 4

Ingredients

  • 2 bunches of LeaderBrand Asparagus ends snapped off and cut in half
  • 20 grams Butter
  • 1 tablespoon Olive oil
  • Salt & Pepper
  • 400 grams Prawns defrosted
  • 1 Lemon
  • 400 grams Tagliatelle
  • 2 cloves Garlic minced
  • I cup Mint pesto see recipe below or use store bought pesto
  • Grated Parmesan to serve

Instructions

  1. Start by cooking the pasta in a large pot of salted boiling water as per packet directions.
  2. The prawn and asparagus mix takes around 3 minutes to cook, so when the pasta is halfway through cooking (around 5 minutes), get a pan on to a medium heat.
  3. Add the half the butter and the olive oil to the pan and melt, add the prawns, asparagus, and garlic. Season well with salt and pepper.
  4. Cook, stirring occasionally, until prawns are just cooked, and asparagus is tender, around 3 minutes. Turn the pan off and squeeze over the juice of half the lemon.
  5. Don’t drain the pasta, instead, using tongs, take the pasta from the pot into the pan with the prawns and asparagus. If some water comes too this is fine, it helps make the sauce silky and delicious.
  6. Add the remaining butter and stir to combine. Taste and adjust seasoning by adding more salt and pepper or lemon juice if needed.
  7. Add ¾ of the pesto and stir to combine.
  8. Serve with the remaining pesto and grated parmesan on the side for people to add if they like.
  9. Happy Cooking xx Jana