Recipe – Linguine with Pesto Genovese, prawns and green beans

Recipe – Linguine with Pesto Genovese, prawns and green beans

Pasta is an especially suitable food for people who exercise regularly. It not only provides carbohydrates, but contains protein and is easy to digest as well. The versatility of pasta, a staple of the Mediterranean diet, allows it to be combined with nutrient-dense food partners, such as fibre-filledegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheeses, poultry and lean meats.

Sports nutrition experts agree that pasta is a better food choice for athletes than white bread, rice or potatoes. The reason? It releases energy into the body slowly and more efficiently.

Barilla, a family owned Italian food company established in 1877 and advocate for a balanced lifestyle, is a proud sponsor of Triathlon Ireland and the TriHeroes Schools Programme.

TriHeroes is an exciting programme aimed at helping schools introduce the lifelong skills of swimming, cycling and running to children of all ages.

Linguine with Pesto Genovese, prawns and green beans


Bring plenty of water to the boil in a big pot. Add salt when boiling (approx. 7g per liter). Cook the Linguine according to the instructions on pack.

In a large pan, cook the shallot, thinly sliced, in a little olive oil. Once the shallot is golden and tender, add the prawns, season with salt and pepper to taste and cook gently for a few minutes. Remove from heat and set aside.

4-5 minutes before draining the pasta, add the green beans to the pot, allowing them to cook together with the pasta.

Drain the pasta “al dente”, together with the beans, reserving a little of the pasta water; bring back the pan with the prawns onto the heat, add the pasta and the pasta water, sauté gently.

Once the excess liquid has been absorbed, remove from heat and add the Pesto Genovese. Mix well so to coat the pasta evenly with the sauce, then serve immediately with a drizzle of olive oil.