Serves 4 - 6 Ingredients: 500 gms cooked, peeled, deveined prawns 350 gms spaghetti or linguine (or any other of your choice) Grated Parmesan cheese (to sprinkle on top) Pesto Sauce Ingredients: 150 gms sun-dried tomatoes (in jars) 1/2 cup canned peeled tomatoes (whole or crushed) 1 tbsp tomato paste 2 tbsp chopped fresh basil 2 tbsp chopped fresh parsley 3 tbsp chopped onion 1 tbsp crushed garlic 1/4 cup pine nuts 1/4 cup balsamic vinegar 1/2 cup extra virgin olive oil 1/2 cup grated Parmesan cheese Salt to taste Method: Cook pasta in a large pan of boiling salted water, until al dente. Drain and refresh under cold water. Strain in a colander. To make pesto: In a food processor or a blender, combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion. Process until well blended. Add vinegar, tomato paste, canned tomato and process. Stir in oil and cheese. Season with salt to taste. Combine pasta, prawns and enough quantity of pesto sauce. Toss well. Sprinkle grated Parmesan on top and serve. N.b.: Refrigerate remaining quantity of sauce in a dry, clean, tightly covered glass jar.
