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اكواب الشاورما

Linguini with Prawns and Almond Pesto

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Easy

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20 Min

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Ingredients

10 Servings

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Hot Water
Olive oil
2  tbsp
fresh lemon juice
3  tbsp
ground cumin
0.5  tsp
salt
2  tsp
Tiger prawns, sheels removed and deveined
750  g
Hot Water
Almonds
0.5  cup
Garlic, finely chopped
2  Cloves
Green chili, chopped
1  Medium
Olive oil
0.5  cup
Fresh basil leaves
4  tbsp
Fresh parsley, chopped
4  tbsp
Fresh mint
7  g
Tomato, diced
2  Mediums
Fettuccini pasta
400  g
Hot Water
8  cups
Hot Water
0.5  cup
MAGGI® Chicken Bouillon
2  cubes
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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
33.41 g
Energy
543.49 kcal
Fats
20.54 g
Protein
53.92 g
Nutrition Table Footer

Recipe steps

8 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

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Recipe steps

8 min

Step 1

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In a mixing bowl, combine 2 tablespoons olive oil, lemon juice and zest, cumin and sea salt and mix. Add prawns and allow to marinate for 10 mins.

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Recipe steps

8 min

Step 2

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Grill prawns for 2-3 mins on each side depending on size until cooked and set aside.

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8 min

Step 3

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To make pesto: Combine almonds powder, garlic, green chili and olive oil in a food processor and process to a coarse paste.

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8 min

Step 4

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Add basil, parsley and mint leaves and process until chopped. Empty into a mixing bowl, add tomatoes and mix until well combined.

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8 min

Step 5

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Cook pasta in boiling water until al dente. Drain pasta, discard water.

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8 min

Step 6

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Add hot water add MAGGI® Chicken Bouillon to an empty pot and stir until dissolved.

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8 min

Step 7

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Add pasta and stir gently over low heat for 5 mins.

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8 min

Step 8

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Add pesto sauce to pasta, remove from heat and toss until evenly coated. Mix in the grilled prawns and serve on a large platter.

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