If you’re a fan of pasta and seafood, this recipe will help you get the best of both worlds. It’s a healthy, delicious, and refreshing meal that combines lots of healthy unsaturated fats, high-quality protein and carbs, what’s not to like!
200-300g of uncooked penne pasta
1-2 cherry tomatoes, halved
2 tbsp butter
1 tbsp olive oil
1 tbsp lemon juice
1 tsp cayenne pepper
Salt and black pepper to taste
Fresh basil leaves to serve
For the pesto: rinse off the parsley under cold water and place all the pesto ingredients in a food processor. Blend until the pesto becomes a smooth sauce.
Scoop the pesto sauce with a spoon and transfer it to a small bowl. Cover and store in the fridge.
For the prawn pasta: in a large pot, boil water over medium heat and add the uncooked penne pasta. Cook according to package directions.
Grab a large saucepan and heat butter along with olive oil over medium heat until fully melted.
Dip both sides of the prawns in the cayenne pepper, salt, and black pepper before adding them to the pan. Once added, squeeze in the lemon juice and cook until the prawns turns pink on each side.
Once your prawns have been thoroughly cooked, add the pasta to the pan. Cook for about a minute on a moderate heat and then remove from heat.
Mix in 6–8 tablespoons of pesto. Add cherry tomatoes, fresh basil leaves, and top the meal with shaved Parmesan cheese.