Teresa's Recipes
Pesto Pasta with Prawns
Transport yourself to the sun-kissed shores of Liguria with this Authentic Pesto Pasta, now enhanced with succulent prawns. This vibrant dish bursts with the aromatic freshness of basil, the savory punch of garlic, and the delightful crunch of toasted pine nuts, all harmoniously blended with rich, nutty Parmesan cheese. Each twirl of al dente pasta coated in this luscious green sauce, combined with tender prawns, promises a journey through Italy's culinary heritage, making it perfect for both cozy weeknight dinners and elegant gatherings.
Ingredients
- 12 ounces Pasta
- 2 cups Fresh basil leaves
- 2 cloves, minced Garlic
- 1/3 cup, toasted Pine nuts
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Olive oil
- to taste Salt
- to taste Black pepper
- 1 cup, halved Cherry tomatoes
- 1 pound, peeled and deveined Prawns
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 550
- Fat: 25g
- Carbs: 60g
- Protein: 25g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- While the pasta cooks, prepare the pesto sauce. In a food processor, combine the fresh basil leaves, minced garlic, toasted pine nuts, and grated Parmesan cheese. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is emulsified and creamy. Season with salt and black pepper to taste. Taste and adjust seasoning if necessary.
- In a large pan over medium heat, add the prepared pesto sauce. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
- In the same pan, add the prawns and sauté for about 2-3 minutes until they turn pink and are cooked through.
- Add the drained pasta to the pan and gently toss until the pasta is well coated with the pesto sauce and prawns. Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through.
- For a fresh touch, add halved cherry tomatoes just before serving. Serve hot, garnished with additional grated Parmesan cheese and a drizzle of olive oil, if desired.
Tips
- For a nuttier flavor, try toasting the pine nuts in a dry skillet over medium heat until golden brown, being careful not to burn them.
- Feel free to experiment with different nuts, such as walnuts or almonds, for a unique twist on the classic pesto.
- If you're looking for a vegan option, you can replace Parmesan with nutritional yeast.