Macaronine ester with rocket pesto and prawns
easy
20 mins
20 mins
Ingredients
- 500 g Wholemeal Macaroni
- 7-10 Tbsp Salt
- 2 Garlic cloves
- 1 collar Rocket
- 1 collar Parsley
- 30 g Parmesan cheese
- 3 TABLESPOONS Sunflower seeds
- 2 TABLESPOONS Pumpkin seeds
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 8 (approx. 400 g) King prawns
- 2 TABLESPOONS Butter or margarine
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Lemon wedges
Directions
- 1
Cook the macaroni in plenty of boiling salted water for about 12 minutes. Peel and chop the garlic. Wash the rocket and parsley and dab dry. Set aside the inner, smaller rocket leaves, chop the remaining leaves and parsley coarsely. Grate cheese finely.
- 2
Finely grind garlic, chopped herbs and 1 tablespoon each of sunflower and pumpkin seeds in the universal chopper. Stir in cheese and olive oil bit by bit. Season pesto with salt and pepper. Remove the shrimps (except for the tail) from their shells. Cut the prawns lengthwise along the rounding, remove the intestines. Wash the prawns and pat them dry. Heat the fat in a pan. Fry the prawns in it for 6-8 minutes over medium heat. Season with salt, pepper and lemon juice. Arrange drained macaroni twisted into nests on a plate.
- 3
Heat the fat in a pan. Fry the prawns in it for 6-8 minutes over medium heat. Season with salt, pepper and lemon juice. Arrange drained macaroni twisted into nests on a plate. Spread prawns, some pesto and the remaining rocket on top. Sprinkle with remaining sunflower and pumpkin seeds. Garnish with lemon wedges and serve with remaining rocket pesto
- 4
E 47,06 g/ F 43,32 g/ KH 76,31 g
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