Ingredients

Method

• 2 T olive oil
• 1 t butter
• 420 g deveined prawns
• 250 g rosmarino, cooked al dente, for serving
For the pesto, pound together:
• 30 g basil, Italian parsley and oregano
• 1 clove garlic, crushed
• 1/2 cup macadamias, roasted
• 1/3 cup Drunken pecorino, grated
• Sea salt and freshly ground black pepper to taste
• 1 - 2 T olive oil

Method

Ingredients

Heat the oil and butter in a pan. Once the butter has melted, add the prawns and sauté for 1 to 2 minutes a side, or until just cooked.

Mix the pesto with the pasta.

Serve in bowls topped with the prawns.

Cook’s note: For a quicker option, use Woolworths basil pesto. If you like, sprinkle with finely grated or shaved cheese.