Pasta with king prawns in pesto cream sauce

Ingredients for 3 servings:

• 400 g penne or spaghetti
• 1 pack of king prawns, approx. 500 g
• Oil for frying
• 1 small onion(s)
• 1 cup of cream, approx. 200 ml
• 2 tsp, heaped pesto
• 1 pack of leaf spinach, approx. 500 g
• 1 tsp spice mix e.g. Vegetable Allrounder
• ½ tsp vegetable stock powder
• salt and pepper
• some nutmeg powder
• 75 g Pecorino
• 8 cocktail tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Thaw the king prawns. Cook the pasta al dente, drain, and stir in the pan with a splash of oil. Cover and set aside to keep warm. Then, or at the same time, depending on your dexterity, add the king prawns to a large pan and fry in a generous amount of oil for about 3-4 minutes on each side. Drain all the oil, leaving only a small amount of oil. Add the onion and fry briefly. Pour in the cream and bring to a boil briefly. Add 2 to 3 teaspoons of pesto, to taste. Add the spinach and stir until softened. Season everything with a little nutmeg, salt, pepper, and a spice mix. (I use vegetable all-rounder, but garden herbs or similar will certainly work.) Also add vegetable stock powder. Add the grated pecorino cheese. Then add the pasta and stir so that all the pasta is coated with sauce. Heat for 2 to 3 minutes. Slice the cherry tomatoes and add them.