Avocado Pesto & Prawn Pasta

ingredients

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

1. Boil water in a deep pot and cook the pasta according to packet instructions. Drain and set aside.
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. 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. Add prawns into the pan and cook for 2-4 minutes (or until pink and cooked through).
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. Serve with some fresh parmesan cheese!