When sweet prawns meet sweet peas, little crunch from the pistachios and an earthy basil flavoured pasta.
If you can't find basil pasta, feel free to use spinach or normal pasta.
INGREDIENTS (serve 2 ppl)
150 g basil fusilli
2 garlic cloves, peeled
1 cup frozen sweet peas
8 prawns, cleaned and cut in half
Handful basil leaves
4 tbsp pistachios, roughly chopped
Salt
Extra-virgin olive oil
METHOD
In a saucepan, over medium heat, add a good glug of olive oil, garlic cloves and cook until golden.
Add the peas and cook them for 1-2 minutes or until slightly softened.
Now, add the prawns and let them fry off for 2 minutes.
Meanwhile, bring a large pot of salted water to boil pour the fusilli in and cook it till al dente as per packet instructions.
As the pasta is cooking, add 1 cup of pasta water to the sauce and let simmer away. Check for seasoning.
When the pasta is ready, drain it, and add it to the sauce. Toss it well until the pasta is nicely coated.
With your hands, torn a few basil leaves and add them to the sauce.
Toss well to combine and serve.
Top each pasta dish with some pistachios and a final drizzle of olive oil.
