Prawn Asparagus Pesto Pasta
Servings: 6 people
Calories: 534kcal
Creamy pesto pasta with succulent prawns, asparagus and cherry tomatoes, and using a homemade pesto sauce.
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Equipment
- food processor or high-speed blender (for pesto sauce)
Ingredients
- 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
Instructions
- 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.
Nutrition
Sodium: 150mg | Calcium: 161mg | Vitamin C: 15mg | Vitamin A: 1386IU | Sugar: 3g | Fiber: 2g | Potassium: 456mg | Cholesterol: 48mg | Calories: 534kcal | Saturated Fat: 11g | Fat: 36g | Protein: 15g | Carbohydrates: 45g | Iron: 5mg
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