This lovely light and tasty recipe is one I developed for MenuAid, a recipe app that not only helps to solve your “what’s for dinner?” decisions but also helps you convert your recipes to a shopping trolley.
Ingredients
- 400g dried spaghetti
- 2 tablespoons olive oil
- ⅓ cup panko crumbs
- ¼ cup, pistachio nuts finely chopped
- finely grated zest of 1/2 lemon
- 2 tablespoons finely chopped parsley
- 1 tablespoon chopped mint
- 1 teaspoon sea salt
- 400g raw prawn cutlets thawed
- 2 cloves of garlic, finely chopped
- 100g rocket
- 125g cherry tomatoes halved
- ½ cup shaved Parmesan cheese
Method
Bring a large pot of salted water to the boil and cook the spaghetti according to packet instructions until just tender. Drain the cooked pasta and drizzle with a little olive oil, toss to coat.
While the pasta is cooking, heat a splash of olive oil in a large frying pan over medium heat. Add the panko bread crumbs and pistachios, heat, stirring frequently for 2 minutes. Transfer the crumbs to a small bowl and mix with the lemon zest, parsley and mint and flaky salt.
Wipe out the pan with a paper towel and return to the heat with a good splash of olive oil over a high heat, when hot, quickly cook the prawns with the garlic until the prawns just until pink on both sides.
Add the prawns, pistachio crumbs, rocket leaves, tomatoes and Parmesan to the spaghetti, toss to combine. Serve in shallow bowls.
