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Avocado pesto with prawn pasta

Yields1 Serving

 3 cups of baby spinach
 1 cup fresh basil leaves
 1 large Australian avocado, de-seeded and diced
 3/4 cup of parmesan cheese
 2/3 cup of pine nuts
 1 garlic clove, crushed
 1 tbsp lemon juice
 2/3 cup of olive oil
 Generous pinch of salt
 Generous pinch of pepper
 10 banana prawns, raw and deveined.
 250g spaghetti, uncooked
 1 brown onion, diced
 2 garlic cloves, crushed
 ½ long red chilli, deseeded and finely sliced
 2 tbsp olive oil

Boil water in a deep pot and cook the pasta according to packet instructions. Drain and set aside.


Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending, slowly pour in the olive oil and blend until your desired consistency. I personally like my pesto quite chunky, but it’s up to you!


Add olive oil into a hot pan and heat for 1 minute. Add onion, garlic and chilli to the pan and cook for 2-3 minutes until the onion is translucent.


Add prawns into the pan and cook for 2-4 minutes (or until fully cooked).


Add the cooked pasta into the pan and stir. Add 4 heaped tablespoons of the pesto into the pasta and stir through. If you want more – add more!


Serve with some fresh parmesan cheese!