If pasta is already a dish that everyone likes, when you prepare it with a mild pesto and accompany it with king 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. Dare to prepare it, you will love it!

spaghetti with pesto and prawns

Pols Ceramic Plates

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

It is about spaghetti to which we have added a somewhat special and softer pesto 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, carnitas or whatever you like the most.

The pesto recipe is almost followed verbatim from the book "Fresh Pasta" by the Simili Sisters , a benchmark when it comes to pasta, although I haven't resisted tweaking it a bit and I've added a handful of pine nuts .

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

Let's go with the recipe!

Ingredients (For 4 servings)

  • 300gr of spaghetti
  • 3 liters of water
  • 12 cooked prawns
  • 100gr of tender spinach leaves, clean and dry if possible in a vegetable centrifuge
  • 50gr of Triolive oil
  • 15g of fresh basil leaves
  • 35g grated Parmigiano Reggiano cheese*
  • 25g Pecorino cheese*
  • 25g cold, pan-roasted pine nuts
  • 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, just add the latter. The cheese must be grated, you can help yourself with the best of the graters, the Microplane Zester .

    spaghetti with shrimp

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


    1. Put the spinach, the garlic (without germ), the parsley, the basil and the toasted pine nuts in the food processor and grind. We can also do this step in a 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 the pasta in plenty of salted water in the "Le creuset" cocotte for the time indicated by the manufacturer to leave it al dente.
    5. Ready the pasta we pour it on a hot source, in my case I used the ceramic tray for oven of Emilie Henry , and we add the reserved pesto. If necessary, we extend the pasta with a little water from cooking the pasta, 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. We accompany with a bowl of more freshly grated cheese.

    spaghetti with pesto and prawns

    Pols Ceramic plates , Zester grater by Microplane , Pasta Fresca book by the Simili Sisters , 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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