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Photo of Orecchiette with spinach pesto & prawns by WW

Orecchiette with spinach pesto & prawns

10
Points® value
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

Any short pasta, such as conchiglie or even farfalle, will work just as well as orecchiette

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