A speedy dinner that's big on flavour.
Ingredients
Serves 4
For the pesto
- 150ml extra virgin olive oil
- 75g unsalted shelled pistachio nuts
- 2 garlic cloves
- 75g rocket leaves
- 50g grated parmesan
- Zest 1 lemon
- Salt and pepper, to taste
For the pasta
- 450g dried pasta e.g. farfalle
- 80g diced pancetta
- 250g raw shelled prawns
- 1 tbsp butter and 1 tsp oil
- Dash of lemon juice
- 2 tsp chopped parsley
- Salt and freshly ground black pepper
- Thin lemon slices, to garnish
Method
- For the pesto, blend all the ingredients in a pestle and mortar or food processor until textured or however you prefer it. Check for seasoning, you may need to add a little salt and freshly ground black pepper. This will keep in a jar in your fridge for weeks.
- Cook the pasta according to the manufacturer's instructions, keep some of the cooking water.
- Heat a frying pan with a little oil and add the diced pancetta. Fry until crispy. Place on a plate with kitchen paper.
- Add butter and oil to the frying pan and add the prawns, cook until pink and golden. Add a little lemon juice and parsley.
- Season with a little salt and pepper.
- Drain the pasta into a bowl, retaining about 100ml of cooking liquid.
- Add 4 to 5 tbsp of pesto into the pasta bowl, add half of the pancetta and all the prawns and about 3 to 4 tbsp of the pasta cooking liquid and toss well.
- Check the seasoning, you may need to add a little more lemon juice, salt and black pepper.
- Serve in pasta bowls. Sprinkle the rest of the pancetta on top and add a lemon slice on the top of each.
- Serve immediately.
Tips:
A few spoons of the retained pasta cooking liquid loosens the pesto and makes it creamier
The zest of lemon add an interesting touch to any pesto
