food processor or high-speed blender (for pesto sauce)
1/2cuptoasted pinenutsor sub with cashew nuts
500gramslarge or king prawnsde-veined, de-shelled
300gramswhole wheat or pulse pasta
3/4cupthickened creamor sub with non-dairy cream
250grams cherry tomatoeshalved
1bunchasparagustrimmed, cut into 1-inch length
2tablespoonsolive oilfor cooking
salt & pepper to taste
Cook pasta per package instructions and save about 1/2 cup of pasta water before draining.
Prep your pesto by adding the basil, parmesan cheese, garlic, olive oil, salt and pepper, and pine nuts in a food processor. Process until it's smooth to your liking. Taste and season as necessary. Take about 1 tablespoon of the pesto sauce and coat your prawns with it in a shallow dish. Set it aside.
Heat about 2 tablespoons of olive oil in a skillet or pan and pan-fry the prawns for 3-4 minutes per side or until it starts to turn pink. Transfer to a plate.
Add the remaining olive oil into the pan and cook the asparagus for a minute. Then add the rest of the pesto sauce, and cream then let it come to a soft boil. Turn down heat and toss in the pasta, cherry tomatoes and add a splash of pasta water as needed if the sauce is too thick.
Garnish with more parmesan cheese and fresh basil and serve while warm.