zoom Spaghetti with prawns and coriander cashew pesto
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    Spaghetti with prawns and coriander cashew pesto

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    Spaghetti with prawns and coriander cashew pesto

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    150g essential Waitrose spaghetti
    25g unsalted cashew nuts
    28g pack coriander, leaves and stems roughly chopped
    1 garlic clove, roughly chopped
    2 tbsp essential Waitrose olive oil
    1 unwaxed lime, zest and juice
    10g essential Waitrose parmigiano reggiano, finely grated, plus extra to serve
    170g pack Waitrose king prawns with garlic and chilli
    200g salad leaves

    Method

    1. Cook the spaghetti according to pack instructions, saving a cup of the cooking water before draining. Meanwhile, toast the cashews in a dry frying pan for 5 minutes, until turning golden. Cool for a few minutes, then put in a small food processor with the coriander (save a few leaves to garnish) and garlic; pulse until well chopped. Pulse in 1½ tbsp oil, plus the lime zest and juice. Tip into a bowl, then stir in the parmesan and season. (It will be thicker than ready-made pesto.)

    2. Heat the remaining ½ tbsp oil in the frying pan and sear the prawns for 5 minutes, until pink; set aside on a plate. Add the pasta to the pan; stir in the pesto and about 125ml of the cooking water. Toss over a low heat to coat the pasta. Fold in the prawns, then serve with the reserved coriander leaves, a little more cheese and the salad leaves on the side.

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    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue

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