Prawn, Red Pesto and Red Chilli Spaghetti

I must apologise for the lack of blogs.  However, I have had three operations in the last month, so haven’t quite been my normal self!  I finally feel pretty much recovered so time to get back to cooking and generally enjoying life :-).  I want to share with you my prawn, red pesto and red chilli spaghetti.

I love this recipe because the flavours go so well together and the red chilli adds a nice kick to the dish.  It is also a great mid-week dish as it is so quick and easy to make.

Ingredients
(Serves 2)

200g spaghetti
125g red pesto (home-made {see recipe below} or bought, if I use bought I like Napolina)
1 red chilli (deseeded and finely chopped)
200g raw tiger prawns (shelled and cleaned)

Method

  1. Cook the spaghetti per package instructions.
  2. Whilst this is cooking fry the red chilli in a little olive oil for a minute then add the prawns and cook for a few minutes until pink.  I always love this bit as the prawns transform from dull grey to a vibrant pink.
  3. Mix all the other ingredients in a bowl.
  4. Add the prawns to the mix.
  5. When the pasta is al dente, drain, put back in the pan and add the sauce, giving it a good stir.
  6. Serve.  I usually like to put this into a pasta bowl (as per my photo) so you can help yourself.

Tips: 1. Serve with some grated parmesan to finish.  2. If you don’t like prawns, you could make this with chicken breast but you will have to cook the chicken for a bit longer.

Red Pesto Recipe

Ingredients
(this is enough for 4)

2 garlic cloves
Pinch of sea salt
25g pine nuts
260g sun-dried tomatoes in oil, drained
Handful fresh basil
125ml extra-virgin olive oil
25g Parmesan, finely grated

Method

  1. Put the garlic and sea salt into the bowl of a small food processor and pulse.
  2. Add the pine nuts and pulse again until roughly chopped.
  3. Add the sun-dried tomatoes and basil and pulse carefully until well mixed but still very textured.
  4. Put this mix into a bowl and stir through the extra-virgin olive oil and parmesan until you have a moist paste and season to taste.

Tips: 1.  This will keep for 2-3 days in the fridge.  2.  You can make a spicy red pesto by adding 1 finely chopped red chilli to the mix.

 

 

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