Spaghet­tini with prawns & blis­tered chilli pesto

serves 4| prep & cook­ing 25 mins - - THIS MONTH -

400g sweet grape toma­toes, halved 2 fresh long red chill­ies, halved length­ways 12⁄ tsp caster sugar 60ml ( 14⁄ cup) Co­bram Estate Light Flavour Ex­tra Virgin Olive Oil 45g ( 14⁄ cup) toasted pine nuts 4 green shal­lots, thinly sliced 1 small bunch fresh basil, leaves torn, stems finely chopped 3 gar­lic cloves, crushed 1 tbs drained baby ca­pers 500g peeled green prawns, de­veined, tails in­tact 1 large lemon, rind finely grated, juiced 400g dried spaghet­tini pasta 1 Pre­heat oven grill to high. Line a bak­ing tray with foil. Place tomato, cut side up, on pre­pared tray. Place chilli, cut side down, on pre­pared tray. Sprin­kle with sugar. Sea­son. Driz­zle with 1 tbs of the oil. Grill for 6 min­utes or un­til lightly charred and ten­der. Re­serve one-quar­ter of the tomato. 2 Place chill­ies, 2 tbs pine nuts and re­main­ing tomato in a food pro­ces­sor and process un­til a paste forms. 3 Heat re­main­ing oil in a non-stick fry­ing pan over high heat. Cook shal­lot, basil stems, gar­lic and ca­pers for 1 minute or un­til aro­matic. Add prawns. Cook, stir­ring, for 3-4 min­utes or un­til just cooked through. Add chilli pesto, lemon rind and juice. Cook, stir­ring, for 1 minute or un­til com­bined. 4 Mean­while, cook pasta in a large saucepan of boil­ing salted wa­ter fol­low­ing packet di­rec­tions un­til al dente. Drain, re­serv­ing 3 ⁄4 cup cook­ing liq­uid. Re­turn pasta and re­served cook­ing liq­uid to saucepan. 5 Add prawn mix­ture and basil leaves to pasta. Toss to com­bine. Sprin­kle with re­main­ing pine nuts and re­served toma­toes to serve. PER SERVE 41g pro­tein 24g fat (3g sat­u­rated fat) 73g carb 8g di­etary fi­bre 693 cals (2895kj)

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