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How to make Spaghettini with prawns and blistered chilli pesto

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 400g sweet grape tomatoes, halved
  • 2 fresh long red chillies, halved lengthways
  • 1/2 teaspoon caster sugar
  • 60ml (1/4 cup) Cobram Estate Light Flavour Extra Virgin Olive Oil
  • 45g (1 ⁄4 cup) toasted pine nuts
  • 4 green shallots, thinly sliced
  • 1 small bunch fresh basil, leaves torn, stems finely chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon drained baby capers
  • 500g peeled green prawns, deveined, tails in tact
  • 1 large lemon, rind finely grated, juiced
  • 400g dried spaghettini pasta

Method

  • Step 1 Preheat oven grill to high. Line a baking tray with foil. Place tomato, cut side up, on prepared tray. Place chilli, cut side down, on prepared tray. Sprinkle with sugar. Season. Drizzle with 1 tbs of the oil. Grill for 6 minutes or until lightly charred and tender. Reserve one-quarter of the tomato.
  • Step 2 Place chillies, 2 tbs pine nuts and remaining tomato in a food processor and process until a paste forms.
  • Step 3 Heat remaining oil in a non-stick frying pan over high heat. Cook shallot, basil stems, garlic and capers for 1 minute or until aromatic. Add prawns. Cook, stirring, for 3-4 minutes or until just cooked through. Add chilli pesto, lemon rind and juice. Cook, stirring, for 1 minute or until combined.
  • Step 4 Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions until al dente. Drain, reserving 3 ⁄4 cup cooking liquid. Return pasta and reserved cooking liquid to saucepan.
  • Step 5 Add prawn mixture and basil leaves to pasta. Toss to combine. Sprinkle with remaining pine nuts and reserved tomatoes to serve.