Friday, June 5, 2015

Prawn Pesto Pasta

Do you feel like eating italian pasta, but tomato-based pasta sounds too mainstream?
This week I bought some items out of our normal shopping list, like fresh basil leaves, olives pickle, pesto and eggplant. So I decided to cook my own version of prawn pesto pasta.

(The eggplant was kept later for making eggplant pizza)

Here's the recipe:

100 ml water
150 grams spaghetti
1/2 tsp salt
2 tbsp olive oil
2 cloves minced garlic
100-150 grams prawns
6 pcs cherry tomatoes (each cut into 4)
10 basil leaves (chopped half of them)
8 pcs olives pickle (sliced into rings)
2 tbsp pesto

  1. Bring water into boiling temperature, add salt and spaghetti. Boil spaghetti for 1 minute less than the packet's instruction. (Note: Wooden laddle may help you to prevent the overboiling water while pasta )
  2. Once the spaghetti is done, reserve a cup of its cooking water. Strain spaghetti and mix it with 1/2 tbsp of olives oil
  3. Put a medium size pan in a medium heat and add 1 1/2 tbsp of olives oil.
  4. Put minced garlic, prawns, and tomatoes. Each ingredient is placed separately on the pan. 
  5. After a few seconds, turn prawns so they are cooked evenly.
  6. Season with salt and pepper. Add chopped basil leaves and sliced olives pickle and stir. 
  7. Make a well at the centre of the pan, then add the cooked spaghetti.

       8.  Add pesto and stir until evenly spreaded.
       9.  Move into serving dish and top with the rest of fresh basil leaves.

I really love the color combination in this dish. Pink prawn, yellow spaghetti, red tomatoes, pale green olives, and fresh green from basil leaves on top. Simply Beautiful.

And the most important thing is how it tastes. The pesto spaghetti is a little bit bland at first, but sweetness of prawn, saltiness of olives and freshness of cherry tomatoes complete the dish. I'll surely try to cook pesto pasta with different combinations of protein and vegetables next time.

Enjoy ^_^

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