Prawn and pasta salad
350g pasta spirals
1/4 cup sun-dried tomato pesto
300g prawns, peeled and deveined
300g green beans, trimmed and cut in 1cm lengths
Salt and freshly ground black pepper
Fresh basil leaves, to garnish
1. Cook pasta in plenty of salted, boiling water for 8 to 10 minutes until just tender to the bite (or according to packet instructions). Rinse with cold water to cool, then drain well and place in a large bowl. Add sun-dried tomato pesto and toss well to coat.
2. At the same time, heat a small amount of water in the base of a saucepan. Add the prawns and cook for 1 to 2 minutes, turning prawns once until cooked (they will turn bright pink). Remove to one side to cool.
3. Cook beans in salted, boiling water for 2 to 3 minutes, then drain and plunge into ice-cold water to cool completely. Drain, then add beans to the pasta along with the prawns.
4. Season with salt and pepper, toss well and serve garnished with basil leaves.
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