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This is a classic at home. I usually make more Pesto than the pasta requires and keep it in jar in the fridge. You can add it to any pasta or sandwich and have a lunch ready in minutes.

Ingredients (for 2)

  • 200gr. Pennoni Rigate.
  • 200gr. whole and raw prawns.
  • 25gr. fresh Rocket.
  • 2 Basil leaves.
  • 40gr. Roasted Hazelnuts.
  • 25gr. Parmesan Cheese.
  • 3 Garlic cloves.
  • 30ml. White Wine.
  • Juice from half Lemon.
  • Extra Virgin Olive Oil.
  • Salt.


Put in a food chopper the Rocket, Parsley, Parmesan, Hazelnuts, 1 Garlic clove, lemon juice, salt and Olive Oil. Mix until you get a Pesto texture. If too thick, add more Olive Oil. Correct the salt and reserve.

Peel the prawns and reserve the heads.

Slice the 2 Garlic cloves. Put some Olive Oil in a pan and fry the garlic until golden. Add the prawn heads and squeeze them with a wooden spoon. Cook for 2-3 minutes. Add the white wine and cook for 2 more minutes. Discharge the prawn heads and garlic. Add the prawns and let them cook with the residual heat covered with a lid.

Boil the pasta until it is “al dente”. Reserve a bit of the water where you boiled the pasta.

In the pan where we have the prawns, add the boiled pasta and 4 table spoons of the water we used for boiling. At medium heat, mix all together. Add the pesto, mixed and serve.