Friday, April 15, 2016

Recipe: Pesto Pasta with Prawns, Clams & French Beans

A perky pesto pasta is a quick meal solution that's especially tasty and refreshing in this seemingly increasingly hot weather. Here's my moosak moosak pesto pasta recipe. Moohehe. The quantity of ingredients can be determined according to one's preference.

- Pasta (I used fusilli)
- Pesto (this one was an organic, gluten-free option from Ryan's Grocery)
- Garlic (peeled and sliced average thickness)
- Olive oil
- Cherry tomatoes (sliced in half)
- French beans (sliced into short batons)
- Clams (soaked in salt water which was changed a few times)
- Prawns
- White wine
- Salt and black pepper to taste
- Fresh basil

- Heat up olive oil in a large sauce pan or pot
- Pan-fry prawns until they are about 80% cooked then remove from pan/pot
- Add in French beans and stir-fry for about one minute. Add a little more olive oil if it gets dry.
- Add in garlic slices and stir-fry for about one to two minutes until fragrant
- Throw in the clams (without the salt water) and cherry tomatoes and stir-fry for another minute
- Pour in white wine and scrape the base of the pan/pot to deglaze any browned bits that stick to the base.
- Once it comes to the boil, cover with a lid (preferably see-through lid). The steam contained within the pan/pot will cook the clams, making them pop open.
- Remove the cover once almost all the clams have opened and stir in the cooked pasta and 80%cooked prawns for a minute or so before turning off the heat
- Spoon the pesto into the pasta and add black pepper, salt and a drizzle of extra virgin olive oil to taste. Be sure to taste the pesto on its own to determine saltiness as it contains salt and cheese.
- Mix in thinly sliced strips of fresh basil and garnish with a few whole basil leaves.

Chew On This: For those looking for a guide on which pesto to buy, has published a handy review on supermarket pestos! 


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