Gamberi e Spinaci

Ingredients

5 tbsp olive oil
2 handfuls of king prawns, peeled with the head and tails removed
1 diced onion
240ml cream
2 handfuls of spinach leaves, washed and dried
16 cherry tomatoes
1 tbsp basil pesto
Salt, pepper and nutmeg to taste
Pinch of dill
Generous sprinkle of parmesan
300g linguine

Method

1.Heat the olive oil in a pan then add the onion and fry
until golden.
2.Add the prawns and the pesto and cook for approximately
2 minutes. Season with salt, pepper and nutmeg.
3.While the prawns are cooking, cook the pasta in
salted boiling water until al dente. Drain, and then add to the prawns.
4. Add the cream, tomatoes and spinach, mix well and cook over a low heat for 2 minutes or until the spinach is softened. Sprinkle with parmesan and dill and serve immediately. Voila! Your first taste of Vapiano!