TOMATO STUFFED WITH RISONI, PESTO ALLA GENOVESE AND GRILLED PRAWNS
Ingredients
Serves 4
| 8 | medium green prawns, shelled and de-veined |
| 1 jar | Barilla Pesto alla Genovese |
| 1 | lime, juiced |
| 6 | truss tomatoes, cut in half and insides scooped out |
| 80ml | Extra Virgin Olive Oil |
| Salt and pepper | |
| 150g | Barilla Risoni |
| 1 | red capsicum, deseeded and cut in 0.5cm cubes |
| ½ fresh red chilli, sliced | |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large saucepan of water to the boil. Once boiling add salt. We recommend 7 grams per litre of water. Cook the Risoni until al dente, following the instructions on the box. Drain the pasta, drizzle with a little olive oil and leave to cool down slightly.
Step 2
Prepare the dressing by combining the Barilla Pesto Genovese with lime juice and pepper, and mix well. Toss the Risoni with capsicum, chilli and half of the Pesto dressing.
Step 3
Saute the prawns. Cook for 2 minutes each side, seasoning with salt.
Step 4
Stuff the hollow tomatoes with the Risoni salad. Plate together with the cooked prawns and finish with a drizzle of the remaining Pesto dressing.
