Orecchiette with spinach pesto & prawns
10
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Making your own pesto is a handy skill. This one has a tasty twist with pistachios and spinach
Ingredients
White pasta, dry
170 g, orecchiette
Olive Oil
4 teaspoon(s)
King Prawns, Raw
16 individual, peeled and deveined
Onion
1 large, chopped
Mushrooms
340 g, brushed clean and sliced
Peas, fresh or frozen
100 g, thawed
Parmesan Cheese
2 tablespoon(s), grated
Spinach
60 g, baby leaf
Basil, fresh
20 g
Pistachios
30 g, roasted, unsalted
Garlic
1 clove(s)
Lemon
¼ zest(s) of 1
Lemon Juice, Fresh
2 teaspoon(s)
Olive Oil
1 tablespoon(s)
Instructions
1
To make the pesto, combine all the ingredients, except for the oil, in a small food processor. Pulse to chop, scraping down the sides with a spatula. Next, with the processor running, drizzle in the oil and whizz until combined. Season to taste and set aside.
2
Cook the pasta according to pack instructions, then drain, reserving some of the cooking water. Set aside.
3
Heat a large nonstick frying pan over a medium-high heat. Add 1 tsp oil and the prawns, and cook for 4 minutes, until just pink. Remove from the pan and set aside. Add the onion to the pan and cook for 5 minutes, until softened. Add a little water if the onions start to stick.
4
Add the mushrooms with the remaining oil and season well. Fry for 8-10 minutes, or until starting to turn golden. Add the pasta, peas, prawns and pesto to the frying pan and stir well to coat. Add a little of the reserved cooking water to loosen the sauce if you like.
5
Serve immediately sprinkled with the Parmesan.
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