Zesty Prawn Pasta Salad with Coriander-Lime Pesto
Inspired by techniques from America's Test Kitchen.
Curly pasta coated in a bright green coriander, basil and lime pesto with walnuts and a hint of jalapeño, tossed with juicy prawns and cherry tomatoes.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large pot (at least 5 litres)
- colander
- food processor or blender
- large mixing bowl
- rubber spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 488 kcal |
| Protein | 24.1 g |
| Carbohydrate | 54 g |
| of which sugars | 3.5 g |
| of which free sugars | 0.1 g |
| Fat | 19.9 g |
| of which saturates | 2.7 g |
| Fibre | 3.5 g |
| Salt | 1.43 g |
Protein per 100 kcal
4.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pasta water
- 40 g fine salt for 4 litres of pasta water (1%) about 6¾ tsp; most of it goes down the drain
Pasta
- 400 g short curly pasta such as fusilli
Pesto
- 40 g fresh coriander, leaves and tender stems
- 20 g basil leaves
- 30 g walnuts, toasted
- 2 garlic cloves, peeled
- 2 anchovy fillets in oil, drained
- ½ jalapeño, seeds removed
- 1 tbsp finely grated lime zest
- 3 tbsp lime juice
- 100 ml extra-virgin olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
Salad
- 400 g cooked peeled prawns, patted dry
- 300 g cherry tomatoes, halved
- 1
Blend the pesto. Blitz the coriander, basil, walnuts, garlic, anchovies, jalapeño, lime zest and juice and salt to a rough paste, then pour in the oil with the motor running.
- 2
Cook and cool the pasta. Bring the water to a rolling boil and add the salt. Cook the pasta 1-2 min past al dente, then drain, rinse under cold running water until cool, and shake very dry.
- 3
Combine. Fold the pesto through the cold pasta, then add the prawns and tomatoes and toss gently.
- 4
Rest and serve. Leave 15 min for the flavours to settle, taste for lime and salt, and serve.
Storage
Keeps covered in the fridge for up to 1 day; loosen with a splash of water or oil and check the seasoning before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
