If pasta is already a dish that everyone likes, when you prepare it with a mild pesto and accompany it with prawns, the result ends up being spectacular. It is a recipe from Virginia, from Sweet&Sour , that you will have ready in a few minutes and without complications. Go ahead and prepare it, you will love it!

spaghetti with pesto and prawns

Pols Ceramic Plates

Today's recipe is quick and delicious and, despite being pasta-based, it is light, so you can use it on one of those days when the heat is present, or to enjoy the typical autumn day. .

It is about spaghetti to which we have added a somewhat special pesto and milder than the traditional Genoese basil pesto , since we basically prepare it with spinach and by incorporating it fresh, we take advantage of all the vitamins and minerals that we lose when cooking them .

To complete the recipe we have incorporated some prawns that give it not only the color counterpoint, but also the nutritional balance of the protein. Vegans or vegetarians can replace it with toffu, meat or whatever you like.

The pesto recipe is almost followed to the letter of the book "Fresh Pasta" by the Simili Sisters , a reference in terms of pasta, although I have not resisted to tune it up a bit and I have added a handful of pine nuts .

You can use this pesto with this dry pasta, as well as for fresh pasta that you prepare at home, and even gnocchis, because it is most versatile. It can be stored for a long time in an airtight jar and covered by a layer of oil.

Let's go with the recipe!

Ingredients (For 4 servings)

  • 300g of spaghetti
  • 3 liters of water
  • 12 cooked prawns
  • 100gr of young spinach leaves, clean and dry if possible in a vegetable centrifuge
  • 50g of Trioliva oil
  • 15gr of fresh basil leaves
  • 35g grated Parmiagiano Reggiano cheese*
  • 25gr of Pecorino cheese*
  • 25gr of pine nuts toasted in a pan and cold
  • 2 tablespoons chopped parsley
  • 1 small garlic clove
  • salt and pepper
  • Pasta cooking water

    *Pecorino cheese is a little spicier than Parmiagiano, but if you can't find it, add only the latter. The cheese must be grated, you can help yourself with the best grater, the Microplane Zester .

    spaghetti with prawns

    Cocotte "Le creuset" , Triana glass and Pols Ceramic plates


    1. Place the spinach, garlic (without germ), parsley, basil and toasted pine nuts in the food processor and blend. We can also do this step in the traditional way with the mortar , but it will take more time.
    2. Then add the trilloliva oil , salt and pepper and beat until creamy.
    3. Transfer to a bowl and add the cheeses. Mix well to obtain a creamy paste.
    4. When the pesto is ready, cook in the "Le creuset" cocotte , the pasta in plenty of salted water, for the time indicated by the manufacturer to leave it al dente.
    5. When the pasta is ready, we pour it over a hot fountain, in my case I used Emilie Henry's ceramic oven tray , and we added the reserved pesto. If necessary, we extend the pasta with a little water from the pasta cooking, which we will not have thrown away.
    6. We add the cooked and peeled prawns and serve on hot plates, in my case, this beauty from Pols Ceramic , which with that rustic but elegant touch, is ideal. Accompany with a bowl of more freshly grated cheese.

    spaghetti with pesto and prawns

    Pols Ceramic plates , Microplane Zester grater , Simili Sisters' Fresh Pasta book , Trilloliva oil and Emile Henry ceramic tray

    A light pasta dish with a lot of flavor and color , which you will prepare in the blink of an eye.

    To enjoy.



    Raul said:

    Primera receta que os copio, exito rotundo, nunca habria imaginado que con espinacas se pudiera hacer un pesto tan sabroso y especial, le pus gulas en vez de gambones, la familia repitió!!, gracias.bs

    Claudia said:

    Iván, Virginia, estáis hechos unos cocinillas!! :) Un saludo y gracias Virginia por tus respuestas y consejos. Saludos y feliz fin de semana!

    Iván said:

    Gracias :)
    Cierto es, se dobla la cosa y perfecto. Y sí, contaba con la absorción de agua y tal.
    Algunos, efectivamente, somos un tanto tragaldabas.

    Vivo en Madrid y nací en la misma pero me encanta el Norte de España.

    Virginia said:

    Hola Ivan, me alegra ver que tienes buen saque ;). ¿Eres del Norte?.

    En cuanto a la indicación, no está mal. La receta es para 3-4 raciones dependiendo de los comensales (unos 75-100 gr. de pastas por ración, más el pesto y 3-4 gambones. Aunque si parece poco para dos, no hay más que duplicar cantidades. Soy de Bilbao y aquí se come bien. De hecho es posible que en mi casa pudiera ser para dos, obviamente como plato único y seguro que sin postre. Pero entre 75-100 gr. de pasta en seco por comensal, suele ser la ración más común. Piensa que al cocer absorbe agua y suele duplicar su peso y volumen. Un saludo.

    Iván said:

    Personalmente diría que esa receta es para dos pero ¿¿para 4?? Ni de broma :D

    Buena receta a pesar de eso que no se si será un error.

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