Fusilli with Watercress Pesto and Grilled Rosemary Prawns
Fusilli with Watercress Pesto and Grilled Rosemary Prawns is a delightful dish that perfectly combines the nutty flavors of pasta with the vibrant freshness of watercress and the succulent punch of grilled prawns. It’s a meal that émanates comfort and sophistication, making it perfect for weeknight dinners or special occasions. Dive into this savory experience with our simple, step-by-step guide!
Ingredients
- Fusilli pasta: 250 g (8.8 oz)
- Fresh watercress: 100 g (3.5 oz)
- Olive oil: 60 ml (1/4 cup)
- Garlic: 2 cloves
- Parmesan cheese: 50 g (1.8 oz), grated
- Pine nuts: 30 g (1 oz)
- Salt: to taste
- Pepper: to taste
- Prawns: 400 g (14 oz), peeled and deveined
- Rosemary: 1 tbsp, chopped
- Lemon: 1, cut into wedges
Directions
- Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine watercress, olive oil, garlic, Parmesan cheese, pine nuts, salt, and pepper. Blend until smooth to make the pesto.
- In a bowl, toss the prawns with olive oil, chopped rosemary, salt, and pepper.
- Grill the prawns on a barbecue or grill pan until cooked through, approximately 3-4 minutes per side.
- In a large mixing bowl, combine the cooked fusilli with the watercress pesto. Mix well until the pasta is evenly coated.
- Plate the pasta and top with the grilled prawns.
- Garnish with lemon wedges and extra Parmesan, if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Nutrition Info: Approximately 450 calories per serving.
How to serve
Serve your Fusilli with Watercress Pesto and Grilled Rosemary Prawns warm, elegantly plated for an added touch of sophistication. The dish pairs beautifully with a fresh side salad or crusty bread to soak up the delicious pesto. A light white wine, such as Sauvignon Blanc, enhances the flavors, making it a perfect meal for entertaining guests or enjoying a cozy family dinner.
FAQs
1. Can I make the watercress pesto in advance?
Yes, you can make the watercress pesto a day ahead. Just store it in an airtight container in the refrigerator to maintain its freshness.
2. Can I substitute watercress with another green?
Yes, spinach or arugula can be great alternatives to watercress if you’re looking for a different flavor profile.
3. How do I know when the prawns are cooked?
Prawns turn pink and opaque when cooked. They should take about 3-4 minutes per side on the grill. Be sure not to overcook them to maintain their tenderness.
Fusilli with Watercress Pesto and Grilled Rosemary Prawns
Ingredients
For the Pesto
- 100 g Fresh watercress Alternatively, you can use spinach or arugula.
- 60 ml Olive oil
- 2 cloves Garlic
- 50 g Parmesan cheese, grated Extra Parmesan for serving.
- 30 g Pine nuts
- Salt To taste.
- Pepper To taste.
For the Pasta and Prawns
- 250 g Fusilli pasta
- 400 g Prawns, peeled and deveined
- 1 tbsp Rosemary, chopped
- 1 Lemon, cut into wedges For garnish.
Instructions
Cooking the Pasta
- Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
Making the Pesto
- In a food processor, combine watercress, olive oil, garlic, Parmesan cheese, pine nuts, salt, and pepper. Blend until smooth to make the pesto.
Grilling the Prawns
- In a bowl, toss the prawns with olive oil, chopped rosemary, salt, and pepper.
- Grill the prawns on a barbecue or grill pan until cooked through, approximately 3-4 minutes per side.
Combining the Dish
- In a large mixing bowl, combine the cooked fusilli with the watercress pesto. Mix well until the pasta is evenly coated.
- Plate the pasta and top with the grilled prawns.
- Garnish with lemon wedges and extra Parmesan, if desired.
