Spring Food Series: Spinach Fettuccine with Basil Pesto Prawns

Spinach Fettuccine with Basil Pesto Prawns
Fresh spinach fettuccine (or use dry pasta) is tossed with shaved zucchini, basil pesto prawns and baby rocket. It’s a pasta dish for enjoying summer’s vibrant vegetables.

Ingredients

• 460g green prawns cleaned and deveined
• Basil Pesto (store brought or see recipe below)
• Sea salt, to taste
• Fresh black pepper, to taste
• (Optional) Crushed red pepper, to taste
• 450g fresh spinach fettuccine pasta
• 150g baby rocket
• 1 zucchini, clean and ends trimmed
• Olive oil, as needed
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ cup white wine
• ½ cup low-sodium chicken stock
• Finely shredded Parmigiano-Reggiano or parmesan cheese and toasted chopped walnuts, for garnish

Basil Pesto Recipe

• 2-3 cups fresh basil leaves
• 2-3 cloves garlic, minced
• Zest and juice of 1 lemon
• Sea salt, to taste
• Black pepper, to taste
• Crushed red pepper, to taste (optional)
• ½ cup walnuts, toasted and cooled
• About 150g Parmigiano-Reggiano or parmesan cheese, finely shredded
• 1 Tbsp white wine vinegar, or white balsamic vinegar
• ½ cup quality olive

Preparation

• Toss prawns with ¼ cup basil pesto, salt, fresh black pepper and crushed red pepper. Set aside. 
• Cook pasta al dente.  Strain pasta and run cold water to stop it from cooking.
• Lightly toss with olive oil in a large bowl. Set aside.
• Using a vegetable peeler; peel zucchini lengthwise over the large bowl of pasta. 
• Add rocket to the bowl. Set aside.
• In a large skillet, heat 2 Tbsp olive oil over medium-high heat. 
• Add onion, sea salt, fresh black pepper, and crushed red pepper. Stir occasionally until onion is transparent.                                                                            
• Add the garlic. Stir for less than 20 seconds.
• Add the wine and chicken stock or pasta water. Bring to a simmer. 
• Add the prawns and half cup basil pesto. Frequently stir until the prawns are opaque and cooked thru (leave prawns slightly undercooked, because it will continue to cook when removed from the stove).
• Add Basil Pesto Prawns to the large bowl of pasta, shaved zucchini and arugula. 
• Add the rest of the basil pesto. 
• Lightly toss pasta. 

To Serve: 

• Place pasta on individual bowls or plates. Sprinkle Parmigiano-Reggiano or parmesan cheese on top. Add a few toasted walnut pieces. 
• Drizzle with quality olive oil.