Trapanese-Style Pesto Gluten Free Spaghetti With King Prawns

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Add your flaked almonds to a baking tray and put the tray in the oven for 4-5 min or until lightly toasted

Tip: Watch these like a hawk to make sure they don't burn!

Add your gluten free spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 7-9 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

While the spaghetti is cooking, chop your tomato[es] into wedges

Peel and roughly chop your garlic

Pick the small leaves from your basil and set aside for garnish

Chop the remaining basil roughly, including the stalks

Cut your lemon[s] into quarters

Add the tomato wedges, chopped garlic, chopped basil and most of the toasted almonds (save some for garnish!) to a food processor with 50ml [75ml] [100ml] olive oil and a generous pinch of salt

Add the juice of half the lemon quarter[s] and blitz until smooth – this is your Trapanese-style pesto

Tip: This sauce will season the whole dish, so taste it and add a pinch more salt if needed

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Drain your king prawns

Once hot, add the king prawns to the pan and cook for 4-5 min or until the prawns have turned pink and are cooked through

While the prawns are cooking, chop the remaining toasted almonds

Add the Trapanese-style pesto to the pan and cook for 1 min or until warmed through

Remove the pan from the heat, add the drained spaghetti and stir it all together – this is your Trapanese-style pesto gluten free spaghetti with king prawns

Tip: Add a splash of starchy pasta water if it's looking a little dry!