Linguine with Pesto, Prawns and Green Beans

Serves: 2 pax
Bavette pasta with Prawns, Pesto Genovese, Potatoes and Green Beans.jpg


  • 1 garlic clove, crushed
  • 1 /6 cup extra virgin olive oil
  • 1 shallot, thinly sliced
  • Sea salt and pepper
  • 250g Barilla Linguine
  • 16 (raw) prawns, peeled and veined
  • 85g Barilla Pesto Genovese
  • 75g green beans, sliced

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Step By Step Guide

Step 1

Bring plentry of water to a boil in a big pot. When boiling, add sea salt. Drop the Barilla Linguine into the water and stir. Four or five minutes before draining the pasta, add the green beans to the pasta and its water.

Step 2

Meanwhile, in a large frying pan cook garlic and shallot in a little oil. Once golden, add prawns, season with sea salth and pepper and gently cook for a few minutes. Once the prawns are cooked, and the excess liquid has been absorbed. Drain the pasta 'al dente', together with the beans, reserving a little of the pasta water and add to frying pan to finish the cooking process, remove from the heat.

Step 3

Add the Pesto Genovese and mix well to coat pasta evenly and serve immediately with a drizzle of extra virgin olive oil.