RECIPE | Prawn and pesto pasta
Ingredients for the pesto
2 large handfuls fresh basil
Packet of pine nuts
Lemon
Parmesan cheese
Olive oil
Sundried tomatoes
Packet of fresh mozzarella
Salt and pepper
Method
To make the pesto, place the basil, half a packet of pine nuts, a good handful of Parmesan and a glug of olive oil into a food processor and whizz.
Add salt and pepper to taste and a squeeze of lemon. Add more olive oil if required.
Boil the pasta. While it is boiling, chop the sundried tomatoes and mozzarella into small pieces. Dry fry the remaining pine nuts.
When the pasta is ready, drain and put into a large bowl.
Pour the pesto over the pasta and mix in the sundried tomatoes, mozzarella and toasted pine nuts.
Add salt and pepper to taste and some extra Parmesan shavings.
Ingredients for the prawns
10 fresh king prawns (preferably local)
Fresh parsley
Glass of white wine
Olive oil
Salt and Pepper
Chilli (optional)
2 cloves garlic
Half a lemon
Method
Finely chop the garlic, parsley and chilli.
Put into a bowl and add the wine, a good drizzle of olive oil and a squeeze of lemon. Season to taste. Leave the mixture to absorb the flavours for as long as possible.
Rinse the prawns and lie out into an oven proof dish.
Pour the mixture evenly over the prawns and put under the grill for 3 minutes on each side (if the prawns are large add an extra minute on each side).
Serve with pesto pasta or crusty bread.