Denman Masthead

Recipe: Squid ink pappardelle with olive pesto, lemon and prawns

Sara Poguet

It’s almost ready to open its doors…

And today we can give you a taste what you can expect from Winifred’s Place when it opens soon in the Fyshwick Fresh Food Markets.

From the people who brought you Lonsdale Street’s Chez Frederic comes a restaurant that gives you the option of either eating in or taking away their infamous handmade pasta.

Why not try out this recipe from owner Sara Pouget with their freshly made squid ink pasta?

(Serves 4)

Squid ink pappardelle with olive pesto, lemon and prawns


  • 3 garlic cloves (go for two more if you like a garlic punch!)
  • 1 cup pitted kalamata olives
  • 1 cup pitted green olives
  • 2 1/2 tbsp evoo
  • 1/2 cup grated parmesan
  • 1/3 cup pine nuts
  • 400g Squid ink pasta from Winifred’s (or you can make yourself by adding 1 tbsp squid ink to your pasta dough recipe, make sure you mix it with your egg mixture though!)
  • 12 green prawns, shelled (we like to keep heads on for more flavour, optional though)
  • 1 lemon (rind and juice)
  • 2 tbsp butter
  • 1/2 Spanish onion thinly sliced
  • 2 cups shaved parmesan (grana padano is our favourite)
  • 31/2 pinch sea salt
  • 3 pinch pepper


Boil a pot of water (which is heavily salted!) Add the pasta and cook al dente, strain and set aside.

Add butter to a frying pan on med/high heat. Add prawns, 2-4 tbsp pesto (depending on your taste), onions, lemon juice, lemon rind and salt. We like to add a splash of white wine at this stage (but optional). 

 Cook for three/four minutes (be careful not to overcook). Take off heat, add pasta and pepper, toss and serve with parmesan.

This dish goes so well with any other seafood, so go nuts! 

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