Creamy Farfalle Tomato Pesto with Avocado and Prawns

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Serves 4
from Good Taste magazine
400g farfalle (bow tie pasta)
1 avocado, peeled and chopped
2-3 tablespoons semi-dried tomato pesto
1/2 cup pouring cream (more if desired)
24 cooked prawns

Tomato Pesto
from Better Health Channel
100g semi-dried tomatoes
3 tablespoons olive oil
2 cloves garlic
30g macadamia or pine nuts

Pesto Method:
Process all ingredients in a food processor until the desired texture is reached.

Cook farfalle pasta according to packet directions. Drain and return to pan. Add tomato pesto and pouring cream and toss to coat. Add the prawns. Place pan over medium heat and cook, tossing until heated through. Add the coarsely chopped avocado and toss gently to combine. Season with salt and pepper and serve immediately.

The Culinary Chase’s Note: Use a good store bought tomato pesto if you don’t have time to make your own. The flavors here are delicious. Dinner ready in under 30 minutes!