Arugula Pesto, Pasta and Prawns!Colorful, flavorful and fresh, this seafood and pasta dish is perfect for your next dinner party.

Arugula and lemon zest offer aromatic notes you’ll love to serve again and again!

Prep time: 30-40 minutes Serves: Six

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Ingredients – Serves 6

1 package (17oz.) spaghetti

40-50 fresh or previously frozen prawns (depending on size)

1 package fresh arugula (approx 5 cups)

3-4 fresh lemons (to make zest)

4 large fresh, peeled garlic cloves

1½ cups of freshly grated Parmigianino cheese

½ cup of olive oil for pesto, plus 2 tablespoons oil and 1 tablespoon

butter for prawn sauté

¼ cup white wine

Salt, pepper, Italian seasoning or Herbs de Provence – to taste

Step 1 - Prepare Pesto

Put fresh arugula and garlic in a food processor fitted with a metal blade

“Pulse” a couple of times, then turn “on” while you pour the olive oil into the arugula/garlic until mixture turns a golden green. The mixture should look like a thick sauce

Remove arugula/garlic mixture from processor and put it into a mixing bowl

Fold in the cheese, and spices and set pesto aside while you prepare pasta and prawns.

Cook’s note – Arugula will stay fresh for several days refrigerated in a tightly sealed container

Step 2- Boil Pasta and Sauté PrawnsBoil pasta for 10 minutes or until al dente (fully cooked, but not overly soft)

Drain water from pasta and return pasta to the pot – toss with a bit of olive oil and set aside while you sauté the prawns

In a large sauté pan bring two tablespoons of olive oil, one tablespoon butter and two fresh peeled/chopped cloves of garlic to a sizzle over medium heat

Add prawns to oil, season with salt, pepper and herbs

Cook prawns until pink on one side, then turn prawns, add splash of wine and continue to cook until prawns are completely pink. Don’t overcook!

Step 3 – Plate Dish & Serve

Wine Pairing Note – Serve with a nice Viogner!

Combine pesto with warm pasta – pasta should be completely covered in pesto sauce

Put a generous portion of pesto pasta into middle of each plate

Top with 7-8 medium sized prawns (fewer if prawns are large)

Sprinkle 1 tablespoon of lemon zest over top of each serving

Serve immediately!

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www.TheBrownLounge.com

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