Spaghetti with Parsley Pesto & Garlic Prawns - serves 4
- 200g brown rice spaghetti
- 150g raw king prawns
- 1 bunch of parsley
- 50g toasted pinenuts
- 2 cloves of garlic
- 1 tsp of fresh or dried oregano
- 2 lemon
- 1/2 cup of olive oil
Start by making the parsley pesto. Add to a blender the parsley, pine nuts, 1 clove of garlic, juice of 1 lemon and olive oil. Blend until smooth. In a pan bring some water to the boil, place the spaghetti in and simmer for about 10 minutes until soft but still a little bite. In a frying pan heat some oil, add 1 clove of garlic and raw prawns. Fry for 3 minutes. Add tomatoes, juice of 1 lemon and oregano. Fry until the prawns are cooked through and tomatoes have softened.
Drain the spaghetti and rinse with cold water. Mix the parsley pesto through and dish up. Add the prawns and tomatoes on top.
Serve with a fresh green salad. Enjoy!