Go Back

Pasta with Prawns and Macadamia Peso

The quantities here are not really enough for several hungry men so grab extra prawns but no need to increase the sauce as it goes a long way.
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 c firmly packed basil leaves
  • 2 tbsp chopped chives
  • 1/3 c flat-leaf parsley leaves
  • 1/2 c grated parmesan
  • 1/2 c extra virgin macadamia oil or extra virgin olive oil plus 1 tbsp to fry
  • 1 tsp lemon juice
  • 2 cloves garlic crushed
  • 1/4 c lightly toasted macadamias chopped
  • 400 g spaghetti
  • 250 g cherry tomatoes halved
  • 400 g cooked prawns peeled, tails intact
  • 200 g marinated feta crumbled

Method
 

  1. Combine the basil, chives, parsley, parmesan, ½ cup oil, lemon juice, garlic and macadamias in a food processor. Season, then whiz to a paste. Transfer to an airtight container and refrigerate until ready to use.
  2. Cook the pasta according to packet instructions.
  3. Meanwhile, heat the remaining 2 tbsp oil in a large frypan over medium heat. Add the tomatoes, season and cook, stirring for 2-3 minutes until starting to soften. Add prawns and stir for 1 minute to warm through. Drain the pasta and add to the pan with all the pesto and gently toss to combine.
  4. Serve pasta scattered with feta. (I also scattered with extra macadamia nuts)