It’s a busy time of year with everyone counting the days til holidays, or frantically clearing out overdue papers at work whilst juggling Christmas shopping and preparations. Or all of the above… The great thing about this meal is that it strikes the perfect balance between healthy and a bit naughty, whilst being delicious and quick! And if there are leftovers, perfect for the lunch the next day.
Prawn & zucchini spaghetti with peas, rocket and sun-dried tomato pesto
200g raw prawns (peeled)
1/2 bunch parsley
1/2 bunch basil
3 cloves garlic
2TB rice bran oil
150-200g spaghetti (depends on your hunger!)
2 zucchinis (spiralled into spaghetti)
12 cherry tomatoes (halved)
2 cloves garlic (crushed)
1TB rice bran oil
2-3TB sundried tomatoes pesto (recipe below)
3/4C fresh or frozen peas
rind of 1/2 lemon (grated)
1/3C freshly grated parmesan
1tsp crushed chilli flakes
3TB pistachios (chopped)
4 sprigs fresh basil
salt and pepper
1. Place parsley, basil, garlic cloves, pinch of salt and oil in food processor and blitz to form a paste. Rub marinade into prawns and let sit while you prepare the rest (can marinate overnight too).
2. Boil water in pot and cook spaghetti as per instructions on pack. If you are using frozen peas, add these to the pot in the last 2mins (if fresh, only for last 1min). Strain spaghetti and return to (now empty but still warm) pot (removed from heat). Stir in spiralled spaghetti and let sit so the zucchini softens.
3. Heat a frying pan over medium heat. Add oil and garlic and cook until aromatic (around 1min). Add prawns and cherry tomatoes and fry for around 3-4mins (prawns will change colour and no longer be translucent and tomatoes will soften).
4. Transfer prawns and tomatoes to pot and add remaining ingredients (pistachios, lemon rind, rocket, sun-dried tomato pesto, torn basil leaves, parmesan, chilli flakes, salt and pepper). Eat!
*Note: If you cannot find raw prawns, you can use cooked ones, just keep in mind the texture may be a little different and you’ll need to cook them much less (you’ll essentially be heating them in step 3, not ‘cooking’ them.
Sun-dried tomato pesto
Makes 1 small jar
3/4C semi-sun-dried tomatoes
1/4C parmesan cheese (or pecorino)
pinch of salt
2TB extra virgin olive oil (only if tomatoes are well drained)
1/3C walnuts or pinenuts
- Place all ingredients into blender or food processor and blitz until smooth. Transfer to sterilised jar, drizzle with olive oil to seal the top and keep refrigerated. Should keep for at least 1-2 months and is delicious in pastas, as a spread in sandwiches and even coated on chicken/fish.