• 100g pistachios
  • 30g basil (1 x small pot)
  • 2 garlic cloves
  • 200g cherry tomatoes
  • 200g farfalle (if this pasta is not available go for your favourite!)
  • 200ml olive oil
  • 200g raw langoustines or prawns

1. Start by bringing a pot of water to boil. Then preheat the oven and roast the tomatoes for 10 minutes until just soft;

2. Make the pesto by picking and washing basil leaves in cold water, then drain lightly in a colander. The water droplets clinging to the leaves will help the pesto emulsify. Blitz the basil, olive oil and pistachios until just smooth in a blender. Finally grate in the garlic then set aside;

3. When the water boils, drop the pasta in and salt it, then cook as instructed on the packaging. In the meantime, fry your prawns in a frying pan on a high heat with some olive oil;

4. Once the pasta is cooked, save a tiny bit of water then drain it. Put the farfalle in a bowl with the roasted tomatoes, pesto, and a splash of pasta water. Mix it well, and serve in an ANTA pasta dish topped with the fried prawns and a drizzle of olive oil.

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