Preparation

• In a large pan of boiling, salted water, cook your pasta until al dente.
• Meanwhile, lightly fry the garlic in half the olive oil for a couple of minutes.
• Add the king prawns, half the chopped parsley and white wine to the pan. Season with a generous grinding of black pepper.
• Allow to sizzle for another 2 minutes.
• Spoon a jar of Sacla’ Pesto into a large serving bowl, add the lemon zest and drizzle with the remaining olive oil.
• Drain the pasta and add to the bowl, mixing all the ingredients thoroughly.
• Lastly, pour the prawn mixture into the bowl and toss well.

Squeeze over lemon juice and sprinkle with the leftover parsley.