Ingredients

  • 1 bunch basil (washed and leaves removed)
  • 1/2 bunch flat-leaf parsley (washed and leaves removed)
  • 2 ounces blanched almonds (dry roasted in a pan)
  • 1 lemon (juiced and zested)
  • 6 tablespoons olive oil
  • 1 pinch sugar
  • 14 ounces pasta
  • 2 zucchini (thin, made into ribbons with a vegetable peeler)
  • 1 pound prawns (shell on raw, heads removed)
  • 1 tablespoon oil
  • 3 scallions (cut lengthways, then sliced finely)
  • 2 cloves garlic (peeled and pressed)

Directions

  1. Leaving aside approx. 12 basil leaves, blend the rest of the basil, parsley, almonds, lemon zest and the juice of 1/2 lemon in blender. Gradually add the olive oil and 4 tbsp water, until a creamy paste is formed. Season to taste with 1 pinch of sugar, salt and pepper.
  2. Cook the pasta in boiling salted water according to package directions. 1-2 minutes before the end of the cooking, add the zucchini strips to the water. Peel the prawns and remove the intestines. Rinse the prawns and pat dry. Heat the oil in a pan, fry the prawns for 3-4 minutes turning regularly. After about 2 minutes, add the scallions, garlic, salt and pepper.
  3. Drizzle with juice of 1/2 lime. Serve the zucchini and pasta, pesto and prawns on plates and garnish with the reserved basil.
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NutritionView more

770Calories
Sodium4%DV95mg
Fat52%DV34g
Protein69%DV35g
Carbs28%DV85g
Fiber28%DV7g

PER SERVING *

Calories770Calories from Fat310
% DAILY VALUE*
Total Fat34g52%
Saturated Fat3.5g18%
Trans Fat
Cholesterol120mg40%
Sodium95mg4%
Potassium970mg28%
Protein35g69%
Calories from Fat310
% DAILY VALUE*
Total Carbohydrate85g28%
Dietary Fiber7g28%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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