Ingredients

• 500gr Barilla Bavette pasta
• 190gr jar Barilla Pesto Genovese
• 1garlic clove, crushed
• 1shallot, thinly sliced
• 24prawns, peeled and veined
• 150grpotato, sliced (French fries shape, 0.5cm thick)
• Extra Virgin Olive oil
• Rock salt, for pasta water
• Sea salt and pepper

Method

• Add the bavette to plenty of salted boiling water and cooking according to the instructions on the pack.
• In a large frying pan cook the garlic and shallot in a little oil. Once golden, add the prawns, a little salt and pepper and gently cook for a few minutes. Remove from heat and set aside.
• Four or five minutes before draining the pasta, add the potatoes and green beans to the pasta and its water
• Drain the pasta, potatoes and beans, reserving a little of the pasta water and add to frying pan to finish cooking.
• Once the prawns are cooked and excess liquid has been absorbed, remove from the heat and add the Pesto Genovese. Mix well to coat pasta evenly.
• Serve immediately with a drizzle of Extra Virgin Olive oil.