Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spaghetti with almond pesto and prawns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spaghetti with almond pesto and prawns

    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 50g Blanched almonds
    • 1 Garlic clove, chopped
    • 50g Parsley, leaves only
    • 1 Lemon, finely grated zest and 2 tbsp juice
    • 80ml Extra virgin olive oil
    • 350g Spaghetti
    • 300g Cooked, peeled prawns


    1. Put a large pan of salted water on to boil, for the pasta.
    2. Toast the almonds in a dry frying pan over a medium heat for a couple of minutes, tossing until golden-brown. Transfer to a food processor with the garlic, parsley and lemon zest. Season and blitz, adding the oil and 2 tbsp water in a steady stream with the processor running. Stir in the lemon juice to finish. Adjust the seasoning to taste.
    3. Cook the spaghetti for 1 minute less than the time stated on the packet instructions; drain, reserving a little of the cooking water as you do. Return it to the saucepan with the prawns, tossing through for 1 minute to warm them, then mix in the pesto with a little of the reserved water to loosen, and toss through once more
    4. Serve in warmed bowls with plenty of black pepper.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars