Continuing on from my previous post on how to whip up fresh basil pesto, I figured I may as well come up with a pasta recipe as to how to put that fresh pesto to good use!
I don’t know about you but my favourite way to use pesto is in a pasta dish. Pesto goes well with sun-dried tomatoes and also with seafood such as prawn. To make this dish taste even better, I have opted for anchovies to delivery the umami and salty punch (instead of using regular salt). Toss it together and voila, you have a meal complete in and of itself.
This pesto pasta recipe finishes off nicely with a sprinkling of freshly grated parmesan cheese, pine nuts and extra herbs (like basil or parsley). I like to personally add a dash of lemon juice too for the extra ‘zing’.
So anytime you need a speedy and aesthetically pleasing pasta dish for a simple dinner, do try this recipe out!
Ingredients
- 12 medium-sized tiger prawns
- 2 garlic cloves
- 5 ounces dried spaghetti
- 1 teaspoon of dried aleppo chilli flakes
- 2 anchovies
- 1 tablespoon of olive oil
- 1/2 cup pesto
- 1/8 cup grated parmesan cheese (to garnish)
- 2 teaspoon of roasted pine nuts (to garnish)
- Few fresh leaves of basil (to garnish)
- salt and pepper, to taste