Linguine with Garlic Prawn and Pesto 大蝦扁麵條配香蒜醬 【食譜】

My most favorite pasta sauce is (El Pesto), the secrets to an excellent pesto are to begin with the fresh ingredients and do not over blend or the mixture will get hot and darken also negatively affect its flavor. 

 

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ღ  Linguine with Garlic Prawn and Pesto 大蝦扁麵條配香蒜醬
 

Ingredients  (Serves 2)
 
✿ Main

500g King Prawns

1 tablespoon olive oil
garlic, grated
1 pack x Linguine
2 x Potatoes
300g Green beans
 
✿  Pesto Sauce
3 cups fresh basil leaves
3 garlic cloves
½ cup pine nuts
½ cup olive oil
½ cup Parmesan cheese, grated
salt
pepper
 
✿  Garnish
fresh basil
pine nuts
 
 
■   Main

1.      Cook the potatoes in salted water until tender but not falling apart, let it cool down then slice and season with salt and pepper.

2.      Blanch the green beans in salted boiling water for few minutes or until just tender but still crisp, chill them in ice water.

3.      Sauté king prawns with olive oil and garlic mince, season with salt and pepper

4.      Bring pot of salted water to a boil, boil the linguine until al dente

■   Pesto Sauce

1.      In a blender, puree the basil, garlic, pine nuts and olive oil until a smooth paste is formed (Do not over-mix).   Mix in the Parmesan cheese and season with salt and pepper

2.      In a large fry pan, combine the cooked linguine, potato slices, green beans and a generous amount of pesto to coat well and adjust the seasoning. (Any left-over pesto can be kept in an airtight container with olive oil and refrigerate for a day or 2)

■  Garnish
      1.  Toast the pine nuts in a preheat oven until light brown

      2.  Serve the linguine with toasted pine nuts, fresh basil and

           Parmesan cheese
 

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