spot prawns, fusili, pesto & cherry tomatoes

Travis is the Executive Chef at the Butchart Gardens.

Bring large pot of water to boil.
Peel 12 fresh spot prawns.
Sliver 3 cloves of garlic.
Cut 24 cherry tomatoes in half.
Once the water is boiling add a healthy dose of salt and cook the fusilli until al dente (6-7 minutes).
Drain the pasta into a colander and let sit to drain.
In the same pot add a knob of butter and the slivered garlic, sauté for a second then add the prawns, let them cook for 1 minute then add the tomatoes and a couple tablespoons of pesto.
Add a shot of olive oil and a pinch of salt if needed.
Add the drained pasta stir and you are ready to go.