- 340g Barilla® Linguine
- 1 Jar Barilla® Pesto Genovese
- 1 Garlic clove, crushed
- 1 Shallot, thinly sliced
- 16 Prawns, peeled and veined
- 100g Potato, sliced (French fries shape, 0.5cm thick)
- 100g Green beans, sliced
- Extra virgin olive oil (evoo)
- Rock salt, for pasta water
- Sea salt and pepper, to taste
Bring a large pot of water to the boil and add salt.
COOK THE PRAWN
In a large fry pan, cook the garlic and shallot in a little oil. Once golden, add the prawns, a little salt and pepper and gently cook for a few minutes. Remove from heat and set aside.
COOK THE PASTA
Drop the Barilla Linguine into the water and stir. Cook according to the instructions on the pack. Five minutes before draining the pasta, add the potatoes to the pot. Then add the green beans.
COMBINE AND SERVE
Drain the pasta, potatoes and beans, saving one ladle of the cooking water. Place all of them in the fry pan, and add the prawns. Once the prawns are fully cooked and all the excess liquid has been absorbed, remove from heat and add the Pesto Genovese. Mix well, ensuring all pasta has been coated evenly. Serve immediately.