Ingredients:

• 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

Method:

• 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