- Total Fat
- Total Carbohydrates
- 350g Barilla Orecchiette
- ½ jar Barilla Sundried Tomato Pesto
- 4 tablespoons Extra Virgin Olive Oil
- 1 teaspoon dried chilli
- 3 garlic cloves, crushed
- 16 medium green prawns, heads removed and deveined
- 1 glass white wine
- 1 punnet cherry tomatoes, quartered
- 1 large broccoli, cut into small florets
- Rock salt, for pasta water
- Sea salt and pepper, to taste
Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
COOK THE PASTA
Drop the Orecchiette into the water and stir. Cook as per the instructions on the box. Split the prawns into two piles. Cut one pile in half and leave the other whole.
COOK THE PRAWNS
In a large fry pan, heat the oil, then add garlic and chilli, then prawns. Add the wine and allow it to evaporate. Season as required.
COMBINE THE TOMATOES AND PESTO
Mix the tomatoes in a large bowl with the Pesto.
ADD BROCCOLI AND DRAIN3 minutes before the pasta is ready, add the broccoli florets to the pasta water. Drain the pasta 1 minute before the suggested time, saving 1 ladle of cooking water. Toss the pasta and pasta water into the fry pan with the prawns, and cook for the final minute.
COMBINE AND SERVERemove pasta from the heat, and stir through the tomato Pesto mixture. Serve immediately with a drizzle of Extra Virgin Olive Oil.