Prawn, Pistachio Feta Pesto and Pea Pasta
A quick and easy midweek dinner which you can switch up with any protein or your choice, or keep completely veggie and add more greens. The pesto recipe is a nice change from the usual pine nut parmesan classic version.
Serves 4
For the pistachio feta pesto (makes extra):
75g shelled pistachios, toasted
30g feta, crumbled
1 garlic clove, finely chopped
1 lemon, zest and juice
Large handful fresh basil or rocket, roughly chopped
Small handful spinach, roughly chopped
Extra virgin olive oil
Sea salt flakes and freshly ground pepper
150g conchiglie pasta (or any pasta of your choice)
160g frozen peas
165g king prawns
1 tsp olive oil
30g toasted pine nuts
Finely chopped parsley to garnish, grated parmesan, extra lemon wedges (to serve)
Add all the ingredients for the pesto to a small food processor and add enough extra virgin olive oil until you have the desired consistency for your pesto. Taste and correct the seasoning.
Boil the pasta in generously salted water according to the packet instructions. Add the peas for the last minute of cooking.
Heat the oil in a small frying pan over a high heat. Add the prawns, season and fry for 3 minutes until cooked all the way through and caramelised.
Drain the pasta and peas (reserving a mug of the cooking water) return the pasta and peas to the sauce pan, add a generous dollop of the pesto, prawns and stir well. Add a splash of the pasta cooking water if needed to loosen the sauce slightly.
Spoon into bowl then top with the toasted pine nuts, parsley, parmesan and lemon if using. (I also like to add a little bit of fresh lemon zest over the top too).