Bavette pasta with prawns, pesto Genovese, potatoes and green beans

Serves 4 | Takes 30 minutes

Ingredients:

350g Barilla Bavette
1 jar Barilla Pesto Genovese
16 (raw) prawns, peeled and veined
150g potato, sliced (French fries shape, 0.5cm thick)
150g green beans, sliced
1 garlic clove, crushed
1 shallot thinly sliced
1/3 cup of extra virgin olive oil
Sea salt and pepper

Method:

1. Bring plenty of salted water to boil in a large pot. When the water is boiling, add salt (7g to 1 litre of water, about one heap tablespoon.)
2. Drop pasta in the water and stir occasionally. Cook for 8 minutes.
3. In a large frying pan cook garlic and shallot in a little oil. Once golden, add the prawns; season with a little salt and pepper and gently cook for a few minutes. Remove from heat and set aside.
4. 4 or 5 minutes before draining the pasta, add the potatoes and green beans in the pot together with the pasta.
5. Drain the pasta, potatoes and beans, reserving a little of the pasta water; add everything to the frying pan to finish the cooking process.
6. Once the prawns are cooked and the excess liquid has been absorbed, remove from the heat and add the pesto Genovese. Mix well to coat pasta evenly.
7. Divide pasta between four bowls and serve immediately with a drizzle of extra virgin olive oil.

More recipes from Barilla:

Penne Rigate ‘alla Norma’ with eggplant and ricotta sauce

Minestrone soup with Barilla Risoni pasta

Recipe and photo: Barilla