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Pesto Prawns

INGREDIENTS

  • Serves 4-6

  • 2 tbls butter

  • 1 tbls olive oil

  • 2 cloves crushed garlic

  • 3 spring onions with tops chopped

  • 800g Breco prawn meat

  • 1 cup roughly chopped cherry tomatoes

  • Zest of 1 ripe lemon

  • 3 tbls basil pesto

  • 4 cups cooked penne pasta

  • 50g grated parmesan cheese

  • METHOD:

  • Heat the olive oil and butter in a saucepan stir in the garlic and spring onions and prawn meat, cook storing for 4 minutes.

  • Stir in the tomatoes and cook for 3 minutes.

  • Add the lemon zest and pesto and pasta, warm the pasta through.

  • Stir in the parmesan and serve with a large green salad.

  • © Jenny Morris