Pesto Prawn Spaghetti

Step 1/7

• 250 g spaghetti
• 2 pinches salt

• saucepan

Cook your spaghetti following the instructions on the package with a good pinch of salt. Meanwhile...

Step 2/7

• cutting board
• knife

Finely chop onion and garlic.

Step 3/7

• 150 g cherry tomatoes
• 2 tbsp fresh basil leaves

• cutting board
• knife

Cut cherry tomatoes in halves. I used two different types. But the regular red ones will do just fine. Chop the basil leaves.

Step 4/7

• 150 g king prawns
• 2 tbsp olive oil

• nonstick pan
• tongs

Place a frying pan on a medium heat, add the olive oil and when hot, add the prawns. Turn the heat up to high and fry the prawns a minute or two on each side until slightly browned and cooked through. Remove the prawns from the pan and set aside.

Step 5/7

• ¼ head onion
• 2 cloves garlic

• nonstick pan
• wooden spoon

In the same pan, sauté the onion on medium heat until transparent, adding more oil if necessary. Next, add the chopped garlic and continue sautéing until the garlic releases fragrance.

Step 6/7

• 3 tbsp basil pesto
• 2 tbsp pasta water
• 1 pinch pepper

• nonstick pan
• wooden spoon

Add the pesto sauce to the pan and stir. When it starts sizzling, immediately pour in the pasta water. Allow the water to evaporate, then mix in all the remaining ingredients. Add salt and pepper to taste. Stir well to combine. (Spaghetti can be added directly to the pan or later topped with the sauce and mixed on the serving plate).

Step 7/7

• 1 pinch Parmesan cheese (grated, for serving)

Sprinkle with grated Parmesan cheese or crumbled feta and serve.

Enjoy your meal!