Fusilli with Watercress Pesto and Grilled Rosemary Prawns
A delightful dish combining the nutty flavors of fusilli pasta with fresh watercress pesto and succulent grilled prawns.
Servings: 4 servings
Calories: 450kcal
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.
Notes
Serve your Fusilli with Watercress Pesto and Grilled Rosemary Prawns warm, elegantly plated. The dish pairs beautifully with a fresh side salad or crusty bread. A light white wine, such as Sauvignon Blanc, enhances the flavors.