Spaghetti Pesto Prawns

Create this dish yourself, its so easy! With homemade olive pesto and fresh spinach kept really fresh in a nautical beeswax wrap.

Spaghetti Pesto Prawns

Serves 2

10 sundried tomatoes in oil

10 green olives

10 black olives

1 clove of garlic, peeled and sliced

50ml extra virgin olive oil

50g fresh spinach (optional)

Splash of white wine

200g spaghetti

20 large prawns

Seaweed salt and pepper

Using a small food processor, blitz the olives, garlic, sundried tomatoes, oil, wine and half of the spinach, to a smooth pesto.

Boil the spaghetti as per the instructions on the packet, but remember to save a little of the pasta water for later. While your spaghetti is boiling, pan-fry the prawns in a heated pan of olive oil and butter for 2-3 minutes on each side, until cooked through and pink. Season with seaweed salt and a good grind of pepper.

Drain your spaghetti, then return it to the pan, add the olive pesto and mix together with a little pasta water as necessary to loosen everything up. Add the remaining fresh spinach leaves and mix through.

Tip into a serving dish and place the prawns on top. Serve with freshly shaved parmesan cheese on the side and a glass of the white wine you have already opened.

Collect some foraged Sea beet and use instead of Spinach

#Prawns #Spinach #Olives #Garlic #Cheese