Name: Pasta salad with pesto & prawns
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 400g dried short pasta such as rigatoni or penne; about extra-virgin olive oil; 200g peeled cooked prawn; 5 tbsp (100g/4oz) green pesto; 3 tbsp mayonnaise; juice of ½ lemon or lime; 3 tbsp chopped fresh parsley preferably flatleaf; a few basil leaves shredded with your fingers, plus extra for sprinkling; lemon wedges, for squeezing

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Pasta salad with pesto & prawns

Pasta salad with pesto & prawns

Good Food team

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Serves 4

Easy

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 4.2 out of 5.20 ratingsRate

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This is a wonderful, zingy dish, perfect for a lunch out in the garden - use our recipe for homemade pesto to make it extra special

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Pesto sauce

A star rating of 4.4 out of 5.101 ratings

Ingredients

Nutrition

Units:

MetricUS

400g dried short pasta

such as rigatoni or penne
about extra-virgin olive oil
200g peeled cooked prawn
5 tbsp (100g/4oz) green pesto
3 tbsp mayonnaise
juice of ½ lemon

or lime
3 tbsp chopped fresh parsley

preferably flatleaf
a few basil leaves

shredded with your fingers, plus extra for sprinkling
lemon

wedges, for squeezing

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Nutrition: per serving

kcal600
fat24g
saturates2g
carbs78g
sugars0g
fibre3g
protein24g
salt2g

Method

step 1

Plunge the pasta into a large pan of salted boiling water and cook according to packet instructions until al dente. Drain the pasta into a colander and hold it under cold running water to cool it down quickly.
step 2

Shake off the excess water and tip the pasta into a large bowl. Toss in 1 tbsp olive oil to coat thoroughly (this helps stop the pasta from sticking together), then add the prawns.
step 3

Mix the pesto, mayonnaise and lemon or lime juice with some salt and pepper to taste. If you need to slacken the mixture a bit, stir in a little more olive oil. Pour the pesto dressing over the pasta and prawns and give everything a good stir. Add the parsley and basil leaves and stir again, then pile into your serving dish and serve scattered with extra shredded basil leaves, plus lemon wedges for squeezing over the salad.

Recipe from Good Food magazine, September 2002

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A star rating of 4.2 out of 5.20 ratings

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