Creamy Prawn Pesto Pasta

a) Pop the tomatoes onto a piece of foil.

b) Drizzle over some olive oil. Season with salt, pepper and the sugar (see pantry for amount).

c) Fold the foil, sealing on all sides to create a parcel, then place onto a small baking tray.

d) When the oven is hot, roast the tomato parcel on the top shelf until softened, 12-15 mins.

a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.

b) Cook until tender, 12 mins.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat. Drain the prawns.

b) Once hot, add the garlic and stir-fry for 1 min.

c) Stir in the water for the sauce (see pantry for amount), veg stock paste and prawns. Bring to the boil, then simmer until the prawns are cooked, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

a) Once the prawns are cooked, stir in the creme fraiche, bring back to the boil, then reduce the heat to medium-high. Taste and add salt and pepper if needed.

b) Once cooked, drain the pasta in a colander, then add to the pan of creamy sauce along with the peas and heat through for 1-2 mins.

c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

d) Stir through the cheese, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.