Goat Cheese, Prawn & Red Pesto Spaghetti
with Blistered Cherry Tomatoes
Our red pesto is loaded with prawn, sun-dried tomatoes, almonds and chargrilled capsicum so that every bite is packed with flavour. Paired with caramelised cherry tomatoes and creamy goat cheese, this is one seriously tasty spaghetti dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Goat Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
3
Garlic
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
2 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 sachet
Thyme
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place cherry tomatoes, thyme, balsamic vinegar and a drizzle of olive oil on a lined oven tray. • Season with salt and pepper and toss to combine. Roast until blistered, 15-20 minutes.
• Meanwhile, bring a large saucepan of salted water to the boil. • Cook spaghetti pasta in the boiling water, stirring occasionally, until al dente, 10 minutes. • Reserve a cup of pasta water, then drain and return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Finely chop garlic. Return the saucepan to a medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Remove saucepan from heat. Add spaghetti, red pesto, a splash of reserved pasta water and a pinch of chilli flakes (if using). Add Parmesan cheese and toss to combine. • Add baby spinach leaves, roasted cherry tomatoes and a good squeeze of lemon juice (see ingredients). Toss until combined and slightly wilted. Season. TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!
• Divide prawn and red pesto spaghetti between bowls. Serve topped with marinated goat cheese. Enjoy!
