Arugula Pesto,Pastaand Prawns!Colorful, flavorful and fresh,this seafood and pasta dishis perfect for your next dinnerparty.Arugula and lemon zest offeraromatic notes you’ll love toserve again and again!Prep time: 30-40 minutes Watch the videoServes: Six
Ingredients – Serves 6 1 package (17oz.) spaghetti 40-50 fresh or previously frozen prawns (depending on size) 1 package fresh arugula (approx 5 cups) 3-4 fresh lemons (to make zest) 4 large fresh, peeled garlic cloves 1½ cups of freshly grated Parmigianino cheese ½ cup of olive oil for pesto, plus 2 tablespoons oil and 1 tablespoon butter for prawn sauté ¼ cup white wine Salt, pepper, Italian seasoning or Herbs de Provence – to taste
Step 1 - Prepare Pesto Put fresh arugula and garlic in a food processor fitted with a metal blade “Pulse” a couple of times, then turn “on” while you pour the olive oil into the arugula/garlic until mixture turns a golden green. The mixture should look like a thick sauce Remove arugula/garlic mixture from processor and put it into a mixing bowl Fold in the cheese, and spices and set pesto aside while you prepare pasta and prawns. Cook’s note – Arugula will stay fresh for several days refrigerated in a tightly sealed container
Step 2- Boil Pasta and Sauté PrawnsBoil pasta for 10 minutes or until al dente (fully cooked, but not overly soft)Drain water from pasta and return pasta to the pot – toss with a bit of oliveoil and set aside while you sauté the prawnsIn a large sauté pan bring two tablespoons of olive oil, one tablespoon butterand two fresh peeled/chopped cloves of garlic to a sizzle over medium heatAdd prawns to oil, season with salt, pepper and herbsCook prawns until pink on one side, then turn prawns, add splash of wineand continue to cook until prawns are completely pink. Don’t overcook!
Step 3 – Plate Dish & Serve Combine pesto with warm pasta – pasta should be completely covered in pesto sauce Put a generous portion of pesto pasta into middle of each plate Top with 7-8 medium sized prawns (fewer if prawns are large) Sprinkle 1 tablespoon of lemon zest over top of each serving Serve immediately! Wine Pairing Note – Serve with a nice Viogner!
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