Spaghetti with 3-herb pesto and prawns

Name: Spaghetti with 3-herb pesto and prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Almond kernels (without skin); 100 g Pecorino (piece); 1 Garlic clove; 1/2 bunch Arugula; 1/2 bunch Parsley; 1 collar Basil; 150 ml Olive oil; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Spaghetti; 400 g shrimps ready to cook (without head and shell); 1 Organic Lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

You have to go pronto today? Basil, parsley and rocket are mixed with almonds, cheese and a little oil to make a super-fast sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Almond kernels (without skin)
100 g Pecorino (piece)
1 Garlic clove
1/2 bunch Arugula
1/2 bunch Parsley
1 collar Basil
150 ml Olive oil
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Spaghetti
400 g shrimps ready to cook (without head and shell)
1 Organic Lemon

Directions

1
For the pesto, roast almonds in a pan without fat. Take out. Grate cheese. Peel garlic. Clean and wash the arugula. Wash parsley and basil, shake dry and pluck off the leaves. Finely puree the rocket, herbs, garlic, almonds, half the cheese and 150 ml oil. Season to taste with salt and pepper.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Wash shrimps and pat dry. Wash lemon hot, grate dry and peel into strips with a zest ripper. Cut the lemon into thin slices. Heat 2 tbsp. oil in a coated pan. Fry the shrimps in it for 1-2 minutes on each side. Season with salt, pepper and the lemon peel.
3
Drain the pasta and mix immediately with the pesto. Serve with prawns, rest of cheese and lemon slices. Serve with a mixed salad.