Cajun prawns with mussel noodles and spinach pesto

Name: Cajun prawns with mussel noodles and spinach pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Pine nuts; 60 g Baby leaf spinach; 2 Garlic cloves; 50 g Parmesan (piece); 8 TABLESPOONS good olive oil + 1 tsp oil; 7-10 Tbsp salt, pepper; 400 g Conchiglie rigate (mussel pasta); 2 TABLESPOONS Cayenne pepper; 2 TABLESPOONS black peppercorns; 2 TABLESPOONS dried thyme; 1 TABLESPOON dried oregano; 1 TABLESPOON Sweet peppers; 1 TABLESPOON coarse sea salt; 20 (approx. 400 g; without head and skin; in organic quality) raw prawns; 7-10 Tbsp Freezer bag

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Pine nuts
60 g Baby leaf spinach
2 Garlic cloves
50 g Parmesan (piece)
8 TABLESPOONS good olive oil + 1 tsp oil
7-10 Tbsp salt, pepper
400 g Conchiglie rigate (mussel pasta)
2 TABLESPOONS Cayenne pepper
2 TABLESPOONS black peppercorns
2 TABLESPOONS dried thyme
1 TABLESPOON dried oregano
1 TABLESPOON Sweet peppers
1 TABLESPOON coarse sea salt
20 (approx. 400 g; without head and skin; in organic quality) raw prawns
7-10 Tbsp Freezer bag

Directions

1
For the pesto, roast pine nuts in a pan without fat until golden brown. Let it cool down. Sort the spinach, wash and shake dry. Chop the spinach coarsely. Peel garlic and chop coarsely. Grate 30 g Parmesan finely.
2
Chop the rest of the parmesan into shavings.
3
Puree pine nuts, except for 1 tablespoon, spinach, garlic, grated Parmesan cheese and 6 tablespoons of olive oil in a universal chopper or with a hand blender. Season to taste with salt and pepper. Cook the pasta in 3-4 l boiling salted water (approx. 1 tsp salt per litre) according to the instructions on the packet.
4
Meanwhile, for the Cajun spice mixture, grind cayenne pepper, peppercorns, thyme, oregano, paprika and sea salt finely in a mortar (see tip on the right) or wrap the spices in a freezer bag and roll them over several times with the dough roll.
5
Rinse the prawns, dab dry and mix with 2 tablespoons of olive oil. Turn prawns all around in a part of the spice mixture. Store the rest of the mixture in a screw-top jar.
6
Heat 1 teaspoon of oil in a large coated frying pan. Fry the prawns for 3-4 minutes while turning. Drain the noodles, collect some noodle water and measure about 100 ml. Put the noodles back into the pan with the pasta water.
7
Stir in the pesto. Arrange pasta on plates. Arrange prawns on top. Serve sprinkled with pine nuts and Parmesan shavings.