Prawn Pasta is heavenly strands of tagliatelle pasta covered in fresh pistacchio pesto, mixed with prawns and finished with a lemony glazed zest. Get your mouth around this combination of nutty textures and seafood.
Total Time
20min
4.5
2 Ratings
Author: Vincenzo's Plate
Servings:
2
Ingredients
•
3/4
cup
Pistachios
•
4
Tbsp
Extra-Virgin Olive Oil
•
10.5
oz
Prawns
, cooked
•
1
clove
Garlic
, finely chopped
•
1
handful
Fresh Parsley
, chopped
•
1
dash
Salt
•
1/2
Lemon
•
20 3/4
cups
Water
•
1.1
lb
Tagliatelle
, cooked
•
to taste
Fennel Leaves
(optional)
Cooking Instructions
1.
Add Extra-Virgin Olive Oil (4 Tbsp) to a food processor with Pistachios (3/4 cup), mix until it becomes a pesto creamy texture. Peel 1 slice of rind off the Lemon (1/2) then slice into thin strips and then smaller pieces and put to the side. Boil Water (20 3/4 cups) in a large pot.
2.
Put the saucepan on the stove at a medium heat and add a little Extra-Virgin Olive Oil and Garlic (1 clove). Cook garlic until it begins to golden then add the Prawns (10.5 oz).
3.
Cook the prawns until they slightly change in colour (which only takes a few minutes), then add Fresh Parsley (1 handful) and Salt (1 dash). Keep this simmering until the prawns turn a much stronger shade of orange.
4.
Once the prawns are cooked, add the pistachio pesto and stir it through really well. Let the prawns simmer in the pistachio pesto at a low heat for about 10 minutes.
5.
Your water should be boiling by now, so add the Tagliatelle (1.1 lb) and cook it to your desired preference. Once the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
6.
Once the pasta is smothered in the pesto, it is ready to serve! Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre. Then, add Fennel Leaves (to taste) to the top for added presentation. Serve and enjoy!
Nutrition Per Serving
CALORIES
1529
FAT
56.2 g
PROTEIN
66.4 g
CARBS
201.5 g
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