Prawn, Tomato and Pesto Soup
Finely slice leek and sauté in one tablespoon Moro Selección Hojiblanca Extra Virgin Olive Oil in a large pot over low heat for 10 minutes until soft. Add stock, Cirio Diced Tomatoes and peas, bring to the boil and season to taste. Keep six prawns whole and chop the rest. Add prawns and pasta to soup and simmer until just cooked. Stir in two tablespoons olive oil. Serve immediately drizzled with pesto, ensuring one whole prawn is added to each serving plate.
Tip: For extra flavor, use a prawn stock made using prawn shells.