Garlic Prawn Pesto Pasta (HC)

Ingredients

• 60g pasta (or spaghetti)
• 1 tsp olive oil
• ½ onion, diced
• ½ courgette, thinly sliced (or grated)
• 5-6 cherry tomatoes, halved
• 1 tsp garlic powder
• 1 tsp dried basil
• Black pepper, for seasoning
• ½ vegetable stock cube
• 50ml boiling water (or pasta cooking water)
• 140g cooked prawns (fresh or frozen, defrosted)
• 3 tbsp peas (fresh or frozen)
• 1 heaped tbsp pesto
• 1 tbsp fresh basil, chopped (optional)

Add to Shopping List

Instructions

1. Cook the pasta in boiling water according to the packet instructions.

2. Heat the olive oil in a high sided pan over medium heat. Add the onion, courgette and cherry tomatoes and cook for 2-3 minutes.

3. Add the garlic powder, basil and black pepper. Cook for 3–5 minutes until softened.

4. Crumble in the stock cube and add the water. Stir to combine.

5. Once the pasta is cooked add it to the pan with the prawns, peas and pesto.

6. Add a touch of water if the sauce needs a bit more liquid.

7. Taste test and add more seasoning if needed.

8. Serve topped with fresh basil if using.

Dinner

Serves: 1