Tomato Stuffed with Risoni, Pesto Genovese and Grilled Prawns

I'm a home cook from South Australia, who enjoys experimenting with all sorts of recipes and cuisines. This community is awesome! :)

8 medium green prawns, shelled and de-veined

1 jar Barilla Pesto Genovese

1 lime, juiced

6 truss tomatoes, cut in half and insides scooped out

80ml Extra Virgin Olive Oil

Salt and pepper

subheading: For Risoni:

150g Barilla Risoni

1 red capsicum, deseeded and cut in 0.5cm cubes

Salt and black pepper, to taste

Note: Ingredients may have been altered from the original.

Directions at barilla.com

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