The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy Pesto Tiger Prawn Fusilli
Looking to shake up pasta night? Responsibly-sourced jumbo tiger prawns pair with brown rice fusilli, vibrant Tenderstem and fresh garden peas. This twist is a jazzed-up pesto with chives and tangy lemon. Just what you need on a weeknight.
Prep in 10
Low sat fat
Serving size
Ingredients
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 garlic clove
- 150g peas
- 1 handful of fresh chives
- 40g rocket
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 unwaxed lemon
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 180g Tenderstem broccoli
Nutritional Information
Calories: 565
Protein: 28g
Carbs: 57g
Fat: 25g
Easy Pesto Tiger Prawn Fusilli
Looking to shake up pasta night? Responsibly-sourced jumbo tiger prawns pair with brown rice fusilli, vibrant Tenderstem and fresh garden peas. This twist is a jazzed-up pesto with chives and tangy lemon. Just what you need on a weeknight.
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Cooking Instructions
Before you start
- Bring a large saucepan of salted water to the boil
- Pull out a sieve, a medium bowl, a grater, a large frying pan & a measuring jug
Cook the pasta
- Add the pasta to the saucepan and boil for 10-11 mins, until cooked
- Once cooked, reserve 150ml of the pasta water in the measuring jug. Drain the pasta and drizzle with 1 tsp oil
Prep time
- Meanwhile, zest and halve the lemon. Finely grate three-quarters of the cheese. Thinly slice the chives and garlic. Trim the tenderstem and cut into thirds
- Add the pesto, garlic herb paste, lemon zest, the juice from half the lemon, the grated cheese, half the chives and 1 tbsp oil to the jug with the reserved pasta water. Season with a pinch of salt and pepper
Bring the dish together
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tenderstem and cook for 4-5 mins, until starting to char. Season with salt and pepper
- Add the garlic and cook for 30 secs. Add the prawns to the pan and cook for 6 mins, until pink and cooked through
- Add the pesto mixture and simmer for 2-3 mins, until thickened slightly, then stir through the cooked pasta and peas. Simmer for 1 min, until piping hot
Last bits & dish up
- Toss the rocket in the juice from the remaining lemon and 1 tbsp oil in the medium bowl. Season with salt and pepper
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the pesto prawn pasta into bowls, topped with the rocket. Grate over the remaining cheese and scatter with the remaining chives
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