Pesto & Cherry Tomato Prawn Fettuccine for Dinner

• Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some of the pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain and return fettuccine to the pan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 2-3 minutes. • Add garlic & herb seasoning and cook, tossing, until fragrant, 1 minute. Transfer to a plate and cover to keep warm.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring occasionally, until tender, 3-4 minutes. • Add snacking tomatoes, tomato paste, chilli (if using) and remaining garlic and cook, tossing, until starting to soften, 2-3 minutes. • Add the reserved pasta water, remaining butter, fettuccine, prawns (plus any resting juices!) and a squeeze of lemon juice. Toss to combine and season to taste.

TIP: Add a splash more water to the sauce if it looks too thick.

• While the onion is cooking, brush garlic butter over the cut sides of the ciabatta and season. • Place the bread directly onto the wire racks and grill until golden, 5 minutes. • In a serving bowl, combine salad leaves, pear and a drizzle of olive oil. Season and toss.