A simple pesto with spaghetti is delicious topped with fresh arugula, plump cherry tomatoes and juicy prawns. This is great stand back and throw pasta that is easy and quick to make – perfect for a midweek meal.
If you are squeezed for time, feel free to pick up a jar of your favorite pesto or a freshly made batch from the local market. Equipped with ready made pesto and the quick prep time for you recipe will ensure dinner will be on the table before you know it!
Spaghetti with Pesto, Arugula, Prawns & Cherry Tomatoes
For the pasta:
- 200 g spaghetti (reserving 60 ml cooking liquid)
- 200 g raw peeled prawns (or 6-8 tiger prawns), deveined
- 2 handfuls of cherry tomatoes
- 1 fresh red chili, deseeded and chopped (optional)
- 1 tablespoon olive oil
For the pesto:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 cup loosely packed fresh basil leaves
- handful arugula, chopped
- 1 tablespoon grated pecorino Romano or parmesan cheese
- 2 tablespoons pine nuts
- 1 garlic clove, minced
- sea salt and freshly ground pepper, to taste
For the pesto: Blend all ingredients together until smooth. Season with salt and pepper to taste.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain reserving 1/4 cup (60 ml) pasta cooking liquid.
Meanwhile, heat the oil in a large skillet over a medium heat. Add the chili and cook, stirring, for 1 minute or until aromatic; Add the prawns and cook for 2-3 minutes or until prawns start to change color. Add the tomato and cook, stirring, for 1 minute or until tender.
When the pasta is just cooked, drain and toss with the pesto, and if needed, add more pasta cooking liquid, one tablespoon at a time, until the pasta is well coated. Divide the pasta between 2 bowls, top with fresh arugula and the tomato and prawn mixture. Serve immediately. Enjoy!
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