Linguine with prawns, basil and pistachios
October 2, 2015
Peter Penguin says...
- 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)
- Pound the garlic and 1/4 tsp salt into a paste, using a mortar and pestle.
- Add the basil, parsley and mint and continue to pound until the herbs break down and a thick paste is formed.
- Add half the pistachios and work them in well so the paste has a creamy texture.
- 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.
- 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.
- 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.
- Mix the pesto and the prawns through the pasta and serve in four bowls.