Dream of italy with this dish that tastes like summer

 

Seafood spaghetti is one of those dishes that unless eaten in temperatures above 25 degrees, just makes you feel like summer, so for our second edition of Earl Pasta Recipes we are serving old-school trattoria fare.

The recipe below has a few more steps than you’d expect from a simple spaghetti dish, but it’s worth it for the depth of flavour.

Spaghetti With prawn, Basil & pistachios

Serves 4

Prep time: 20 minutes

Cooking time: 15 minutes

 
 

Ingredients

·1 clove garlic

1/2 tsp salt

1/2 bunch basil leaves

1/4 bunch parsley leaves

1/4 bunch mint leaves

1/2 cup toasted unsalted pistachios

1 tbsp finely grated parmesan

3 tbsp extra virgin olive oil

1 tbsp lemon juice

freshly ground pepper

400g dried spaghetti

700g green king prawns, peeled with tails intact

Method

  1. Pound the garlic and 1/4 tsp salt into a paste, using a mortar and pestle. Add the basil, parsley and mint and continue to pound until the herbs break down and a thick paste is formed. Add half the pistachios and work them in well so the paste has a creamy texture.

  2. Roughly chop the remaining pistachios and stir through with the parmesan, 2 tbsp oil and lemon juice. Season with more salt if required and add a grind of pepper.

  3. Cook the spaghetti in boiling salted water for about 8 minutes, or until al dente. Drain well and place back in the pot with the lid on to keep warm.

  4. Heat a cast-iron pan on a high heat with the remaining oil. Pan-fry the prawns for a minute each side, then season with remaining salt.

  5. Mix the pesto and the prawns through the pasta and serve in four bowls

 
THOMAS NEWFIELD