Thursday, 4 February 2016

Wild fennel and tomato pesto tagliatelle, prawns and salad

We needed a very quick dinner, and fortunately I had been waiting to try the wild fennel and tomato pesto which I now stock - well!  it is outstanding!  Some good pasta - tagliatelle today and some salad and we were good to go.  I added some grilled prawns as well, to please the gathered ... but there were three views on this!  i) fantastic, love it, having thirds; ii) really good pesto, pasta and salad - would make a really good veggie dinner; iii) nice dinner - but would be fan-bloody-tastic to have this pasta and pesto with steak, or indeed, chicken ... and the same salad would be great too.  I think I come down with iii ... but, damn good pesto, damn good pasta, damn good dinner.

Takes about 12 minutes from cold ...

1.  Put on a pan of water to boil.
2.  Prepare lettuce.
3.  Make salad dressing - a splash of garlic infused olive oil, a squirt of lemon juice and a grind of sea salt and black pepper - into a salad bowl.
4.  Chuck lettuce and very finely sliced half moons of onion into the dressing.
5.  When water is boiling, chuck in the pasta and cook for 4 minutes until al dente.
6.  Grill prawns in hot pan.
7.  When the pasta is done, drain and stir in pesto.  Toss the salad.

Serve, scoff ...   then get the opinions written above ... thinking about it now - I think this pasta/pesto combo would be AMAZING with a good steak.  (Sorry vegetarians!)

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