Ingredients

The following ingredients have 4 Servings
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 bunch basil leaves
  • 1/4 bunch parsley leaves
  • 1/4 bunch mint leaves
  • 1/2 cup toasted unsalted pistachios
  • 1 tbsp finely grated parmesan
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • freshly ground pepper
  • 400g dried spaghetti
  • 700g green king prawns, peeled with tails intact (or fresh tuna)

Instruction

  • <p><b>POUND THE GARLIC</b> and 1/4 tsp salt into a paste, using a mortar and pestle. Add the basil, parsley and mint and continue to pound until the herbs break down and a thick paste is formed. Add half the pistachios and work them in well so the paste has a creamy texture.</p> <p><b>ROUGHLY CHOP</b> the remaining pistachios and stir through with the parmesan, 2 tbsp oil and lemon juice. Season with more salt if required and add a grind of pepper.</p> <p><b>COOK THE SPAGHETTI</b> in boiling salted water for about 8 minutes, or until&nbsp;al dente. Drain well and place back in the pot with the lid on to keep warm.</p> <p><b>HEAT A CAST-IRON PAN</b> on a high heat with the remaining oil. Pan-fry the prawns for a minute each side, then season with remaining salt.</p> <p><b>MIX THE PESTO</b> and the prawns through the pasta and serve in four bowls.</p> <p><b>Photography</b>:&nbsp;William Meppem,&nbsp;Jennifer Soo. &nbsp;<b>Styling</b>: Hannah Meppem.&nbsp;<b>Food preparation</b>: Nick Banbury.</p>