Pasta Salad With Pesto Prawns Recipes

PASTA SALAD WITH PESTO & PRAWNS

Steps:

• Plunge the pasta into a large pan of salted boiling water and cook according to packet instructions until al dente. Drain the pasta into a colander and hold it under cold running water to cool it down quickly.
• Shake off the excess water and tip the pasta into a large bowl. Toss in 1 tbsp olive oil to coat thoroughly (this helps stop the pasta from sticking together), then add the prawns.
• Mix the pesto, mayonnaise and lemon or lime juice with some salt and pepper to taste. If you need to slacken the mixture a bit, stir in a little more olive oil. Pour the pesto dressing over the pasta and prawns and give everything a good stir. Add the parsley and basil leaves and stir again, then pile into your serving dish and serve scattered with extra shredded basil leaves, plus lemon wedges for squeezing over the salad.

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

PESTO PASTA SALAD WITH PRAWNS

Steps:

• Cook the pasta according to packet instructions in salted water. Drain and run under cold water until cooled.
• Add the pasta, prawns, cherry tomatoes, rocket, pesto, lemon juice, garlic, chilli flakes and parmesan to a bowl, season well with salt and pepper and toss everything together.

ANYTIME PESTO & PRAWN PASTA SALAD

Steps:

• Cook the pasta following pack instructions, adding the beans for the final 2 mins. Meanwhile, toast the pine nuts in a dry pan.
• Drain the pasta, reserving a cup of water. Return the pasta and beans to the pan, and add the pesto, crème fraîche, prawns, lemon zest and juice, and pine nuts. Season well. If the sauce is a little thick, add a splash of the pasta water. When you're ready to serve, scatter over the rocket. Eat hot, or leave to go cold, put in the fridge and eat as a pasta salad.

SHRIMP PESTO PASTA SALAD

Steps:

• Boil bowtie pasta in salted water until al dente. Drain pasta and place in a large mixing bowl. Toss pasta in olive oil.
• While the pasta boils, steam shrimp in a steamer basket over boiling water. Time will depend on the size of the shrimp, but you will know they are cooked through when the shrimp is pink and makes a C shape.
• Slice steamed shrimp into bite size pieces and cut cherry tomatoes into quarters. Add them to the mixing bowl with the cooked pasta and basil ribbons.
• In a small mixing bowl whisk together pesto, white balsamic vinegar, salt, pepper, and crushed red pepper. Pour pesto mixture into the large mixing bowl with the rest of the ingredients.
• Toss to combine fully. Top with extra basil and freshly grated parmesan to serve.

PESTO SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
• Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

PASTA WITH PUMPKIN SEED PESTO

Steps:

• Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
• Drop the pasta into the boiling water and cook until al dente.
• While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
• Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.