Creamy Coriander Pesto and Prawn Pasta

1. 1

   Bring a large pan of salted water to the boil and cook fettuccini according to packet instructions; drain and set aside, reserving 1/2 cup of cooking liquid.

2. 2

   Meanwhile, coarsely chop the stems, leaves and root of the coriander and place into the bowl of a food processor, along with the garlic, nuts and lime juice.

3. 3

   Process until broken down and smooth.

4. 4

   While the motor is running, slowly drizzle in oil.

5. 5

   Mixture should become a smooth, creamy sauce; season with salt and pepper.

6. 6

   Remove a third of the coriander pesto and stir through the prawns.

7. 7

   Cook prawns in a non-stick pan for 1-2 minutes or until just cooked through and remove.

8. 8

   Pour cream into pan and heat through gently.

9. 9

   Stir in remaining coriander pesto and adjust seasoning.

10. 10

    Return prawns to pan and heat through.

11. 11

    Pour coriander pesto sauce and prawns over pasta and toss to mix evenly.

12. 12

    Stir in some of the pasta cooking water if sauce is too thick and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.