ingredients

Tap an ingredient to tick it off as you go.

Pesto

• ✓3 cups of baby spinach
• ✓1 cup fresh basil leaves
• ✓1 large Australian avocado, de-seeded and diced
• ✓3/4 cup of parmesan cheese
• ✓2/3 cup of pine nuts
• ✓1 garlic clove, crushed
• ✓1 tbsp lemon juice
• ✓2/3 cup olive oil
• ✓Generous pinch of salt
• ✓Generous pinch of pepper

Pasta

• ✓10 banana prawns, raw, peeled and deveined
• ✓250g spaghetti, uncooked
• ✓1 brown onion, diced
• ✓2 garlic cloves, crushed
• ✓½ long red chilli, deseeded and finely sliced
• ✓2 tbsp olive oil

method

Tap a number when you've finished that step.

1. 1

   Boil water in a deep pot and cook the pasta according to packet instructions. Drain and set aside.

2. 2

   Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending, slowly pour in the olive oil and blend until your desired consistency. I personally like my pesto quite chunky, but it’s up to you!

3. 3

   Add olive oil into a hot pan and heat for 1 minute. Add onion, garlic and chilli to the pan and cook for 2-3 minutes until the onion is translucent.

4. 4

   Add prawns into the pan and cook for 2-4 minutes (or until pink and cooked through).

5. 5

   Add the cooked pasta into the pan and stir. Add 4 heaped tablespoons of the pesto into the pasta and stir through. If you want more – add more!

6. 6

   Serve with some fresh parmesan cheese!