Pappardelle with Prawns, Pistachio, Lime and Chili

Serves 2


  • 200g pappardelle
  • 8 local king prawns, shelled
  • 4 cherry tomatoes, halved
  • 1/4 of a chili, sliced finely
  • 2 garlic cloves, finely chopped
  • 40g pistachio, chopped
  • 100ml white wine
  • A knob of Benna Unsalted Butter
  • Sunflower oil
  • Salt and pepper
  • Olive oil


  • Start by boiling lightly salted water for the pasta
  • Put a pan on high heat and drizzle some Sunflower Oil
  • Add the chopped garlic together with the prawns and chili
  • Toss until the Prawns are lightly coloured
  • Add the white wine and reduce for 3 minutes on high heat
  • Turn down the heat and add the cherry tomatoes, pistachio, and a knob of butter
  • Boil the pasta for the required time then transfer the pasta into the pan
  • Drizzle with olive oil and season to taste
  • Plate the pasta and top with some more chopped pistachios

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