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
Total time40 mins
Serves 4
400g dried short pasta, such as rigatoni or penneabout extra-virgin olive oil200g peeled cooked prawn5 tbsp (100g/4oz) green pesto3 tbsp mayonnaisejuice of ½ lemon or lime3 tbsp chopped fresh parsley, preferably flatleafa few basil leaves, shredded with your fingers, plus extra for sprinklinglemon wedges, for squeezing
STEP 1Plunge 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 2Shake 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 3Mix 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.
