Spaghetti with Spinach pesto and prawns

This recipe couldn’t be easier.  Boiling the water was about the most time consuming part. A quick whizz, heat and stir. It’s also a great way to hide vegetables from fussy eaters.

I don’t often eat pasta, but it’s another of those things niggling in the back of my head. As a post workout carb source, it fits just fine so I thought, ‘why not’. I’ve heard great reports about ‘Slim Pasta’ too, so if you’re watching your carb intake you could just as easily use that.

spaghetti with spinach pesto, cherry tomatoes and prawns
Serves:
1
Cooking Time:
Prep Time:

Ingredients

  • 60g spaghetti, (use gluten free if needed)
  • 1 clove garlic
  • 4 cups baby spinach
  • 60ml (1/4 cup) chicken stock
  • 2 tsps dried oregano
  • a pinch salt
  • 1/4 tsp chilli flakes, or to taste
  • 6 cherry tomatoess
  • 125g small raw prawns, (shrimp)

Instructions

  1. Bring a large pot of water to the boil and cook the pasta as directed.
  2. While the pasta is cooking, place the garlic in a food processor or blender and puree. Add the remaining ingredients, except the tomatoes and prawns, and blend until smooth. You may need to scrape down the edges of your blender a few times to make sure all the spinach is pureed.
  3. Heat a medium sized frying pan to a moderate-high heat. Spray/brush with cooking spray and add the tomatoes. Cook for a few minutes until the edges begin to blacken in places. Add the the prawns and stir-fry for about a minute. Add the spinach puree and bring to a simmer.
  4. Stir through the pasta and serve.

Tips and Techniques

This recipe will work with gluten-free pasta or spelt pasta if you don't want to use white pasta.