Ingredients
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
Instructions
- 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!