(serves 4)
350g spaghettini or angel hair pasta
250g cooked king prawns
4 tbspn Sacla' Rocket Pesto
1 long red chilli, deseeded and finely chopped
grated zest and juice of one lemon
150g wild rocket leaves, roughly chopped
salt and ground black pepper
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Bring a large pan of water to the boil and cook the pasta according to the packet instructions.
Place the prawns in a bowl and toss with the rocket pesto, chilli, zest and juice of lemon and the chopped rocket leaves. Season well to taste with salt and pepper.
Drain the pasta, reserving a cupful of the cooking water. Return the pasta to the pan with the cooking liquid and toss well with prawn and rocket mixture. Serve immediately.
January 23, 2003 13:00
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