Spicy Prawn & Pistachio Spaghetti

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Step 1.

Pop the spaghetti on to cook in plenty of boiling salted water.

Step 2.

Meanwhile, shell the pistachios and add to a blender along with the basil, capers, juice of half the lemon and 4 tbsp of olive oil. Whizz until not completely smooth.

Step 3.

Pour into a bowl, grate in the parmesan and stir to combine. Add another tbsp or 2 of olive oil until you have a nice creamy consistency.

Step 4.

Roughly chop the prawns and cook in a large frying pan over a high heat with a splash of olive oil for about 2 mins. Turn off the heat, squeeze over the remaining lemon and sprinkle over the chilli.

Step 5.

Once the pasta is al dente, transfer to the pan with the prawns along with a generous splash of the pasta cooking water.

Step 6.

Add the pesto and toss well to combine everything until you have a silky emulsified sauce.

Step 7.

Plate up, finish with another squeeze of lemon and an extra pinch of chilli, if you like.

In partnership with Gorillas.

400g Spaghetti
120g Pistachios
60g Basil
1 Tbsp Capers
1 Lemon
40g Parmesan
400g Prawns
Pinch of Chilli Flakes
Olive Oil