King prawns char grilled and tossed with a basil pesto and cherry tomatoes, served with Penne Pasta. This recipe is for two people
Please note this can be made prior - up to 7 days
Using a blender: Add basil, salt and garlic and mix into a paste. Slowly add in half of the olive oil, blending on low. Add cheese and the remaining olive oil. Blend until all ingredients are mixed together well.
Marinate prawns in garlic and olive oil for 15 minutes in the fridge
Heat saucepan of water to boiling - add pinch of salt and pasta. Cook to taste and drain
Heat non stick fry pan. Add Onions and soften, remove from heat and allow to cool slightly. Add 4 tablespoons of pesto and cherry tomatoes.
Heat Grill pan or BBQ. Cook Prawns on high heat until orange colour begins to appear add to fry pan with Lemon juice and pasta, toss until mixed
Place serving of pasta in a bowl, garnish with fresh basil
Excess Pesto can be stored in a jar with a layer of oil on top for up to 10 days
Fettucine pasta also works well