Linguine with prawns, basil and pistachios


Peter Penguin says...

Sounds alright.

Serves 4


  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 bunch basil leaves
  • 1/4 bunch parsley leaves
  • 1/4 bunch mint leaves
  • 1/2 cup toasted unsalted pistachios
  • 1 tbsp finely grated parmesan
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • freshly ground pepper
  • 400g dried linguine
  • 700g green king prawns, peeled with tails intact (or fresh tuna)


  1. Pound the garlic and 1/4 tsp salt into a paste, using a mortar and pestle.
  2. Add the basil, parsley and mint and continue to pound until the herbs break down and a thick paste is formed.
  3. Add half the pistachios and work them in well so the paste has a creamy texture.
  4. Roughly chop the remaining pistachios and stir through with the parmesan, 2 tbsp oil and lemon juice. Season with more salt if required and add a grind of pepper.
  5. Cook the linguine in boiling salted water for about 8 minutes, or until al dente. Drain well and place back in the pot with the lid on to keep warm.
  6. Heat a pan on a high heat with the remaining oil. Pan-fry the prawns for a minute each side, then season with remaining salt.
  7. Mix the pesto and the prawns through the pasta and serve in four bowls.