Linguine With Pesto Genovese, Prawns and Green Beans

Method

1. 1
   Bring plenty of water to the boil in a big pot. Add salt when boiling (approx. 7g per liter). Cook the Linguine according to the instructions on pack.
2. 2
   In a large pan, cook the shallot, thinly sliced, in a little olive oil. Once the shallot golden and tender, add the prawns, season with salt and pepper to taste and cook gently for a few minutes. Remove from heat and set aside.
3. 3
   4-5 minutes before draining the pasta, add the green beans to the pot, so to allow them to cook together with the pasta.
4. 4
   Drain the pasta “al dente”, together with the beans, reserving a little of the pasta water; bring back the pan with the prawns onto the heat, add the pasta and the pasta water, sauté gently.
5. 5
   Once the excess liquid has been absorbed, remove from heat and add the Pesto Genovese. Mix well so to coat the pasta evenly with the sauce, then serve immediately with a drizzle of olive oil.