How to Create Pesto’s Linguine al Cartoccio con Gamberoni

Pesto provides the best in Italian tapas-style dining and at Liverpool ONE you can enjoy its array of flavoursome dishes on our Leisure Terrace with stunning views of Chavasse Park and the Waterfront.

Their menu boasts over forty dishes, most of which are under £4, so you can afford to experience a taste of everything, from pizza and meatballs to arancini and delicious salads.

Pesto’s talented chefs have shared their recipe for Linguine al Cartoccio con Gamberoni so that you can create this delightful piattini at home!

To make two Cartoccio’s, you will need:

10 large peeled raw Black Tiger Prawns
100 grams of dried Linguine pasta
60 grams of finely chopped white onion
4 cloves of crushed fresh garlic
1 fresh red chilli pepper, de-seeded and finely chopped
1 fresh green chilli pepper, de-seeded and finely chopped
80 ml of dry white wine (6 Tblspns)
80 grams of chopped ripe cherry tomatoes (Piccolo tomatoes are best)
Salt and fresh ground black pepper
60 ml (4 Tbspns) olive oil
2 sheets of good quality grease proof paper, cut into squares 40cm x 40cm
Fresh chopped parsley

Place the pasta into a pan of salted boiling water and cook until “al dente”. Drain and stir in a 20ml of olive oil to prevent it binding together and then put to one side.
Place 40ml of olive oil in a frying pan and add the onions, with some salt and pepper. Slowly simmer the onions until they start to turn brown. Add the chilil, garlic and tomatoes and simmer for a further 1 to 2 minutes, then put the pan to one side.
Place each square of grease proof paper onto a shallow oven proof bowl (two separately). Divide the pasta equally and place onto each piece of grease proof paper. Season with a pinch of salt and ground black pepper.
Take the mix of onion, chilli, garlic, olive oil and tomato and spread it onto the pasta, leaving a little behind in the pan. Work the mix into the pasta a little with a fork.
Place 5 Prawns (per portion) on top of the pasta, being careful not to overlap the prawns and add a little more seasoning.
Spoon on the last of the mix from the frying pan onto the prawns, pour over 40ml of the wine per portion and finish off by adding the chopped parsley.
Heat your oven to approximately 230 degrees centigrade, gather each of the four corners of the greaseproof paper and twist the paper closed, being careful not to squash the contents of the paper. Ensure the top is twisted tightly closed and that there are no gaps.
Place the two bowls into the oven and cook through for a minimum of 10 to 12 minutes (ovens may vary).