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Prawn Asparagus Pesto Pasta

Prawn Asparagus Pesto Pasta

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Course: Main Course
Cuisine: American
Keyword: Prawn asparagus pesto pasta
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 people
Calories: 534kcal
Author: Tara Tan
Creamy pesto pasta with succulent prawns, asparagus and cherry tomatoes, and using a homemade pesto sauce.
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  • food processor or high-speed blender (for pesto sauce)


  • 1/2 cup fresh basil
  • 1/2 cup grated parmesan
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1/2 cup toasted pinenuts or sub with cashew nuts
  • 500 grams large or king prawns de-veined, de-shelled
  • 300 grams whole wheat or pulse pasta
  • 3/4 cup thickened cream or sub with non-dairy cream
  • 250 grams cherry tomatoes halved
  • 1 bunch asparagus trimmed, cut into 1-inch length
  • 2 tablespoons olive oil for 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.


Calories: 534kcal | Carbohydrates: 45g | Protein: 15g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 150mg | Potassium: 456mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1386IU | Vitamin C: 15mg | Calcium: 161mg | Iron: 5mg
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