Inspired by a trip to Baguio last year, this pasta dish is a good example of why Roddy likes experimenting with local ingredients—it always results in a why-didn’t-I-think-of-that?
Contents
show
| PREP TIME: 20 minutes | COOK TIME: 20 minutes | TOTAL TIME: 40 minutes |
INGREDIENTS
Fusilli with Watercress Pesto and Grilled Rosemary Prawns
- 300 Grams of fusilli pasta cooked according to package directions
- 400 Grams of watercress leaves stripped from stems
- 1 3/4 cups olive oil
- 2/3 Cup macadamia nuts
- 1 cup parmesan cheese
- Salt to taste
- 1 kilo Prawns (Sugpo) deveined and shelled with tails left on
- 1/2 Cup extra virgin olive oil
- 1/4 Cup fresh rosemary
- Salt for seasoning
INSTRUCTIONS
- Make the pesto: Put watercress leaves in a food processor. Pulse while simultaneously pouring in the olive oil in a thin stream. Open the lid and add macadamia nuts, cheese, salt, and pepper. Pulse again to crush the nuts to tiny, not pasty, bits.
- Make the grilled rosemary prawns: Toss prawns gently in olive oil and rosemary leaves. Spread out prawns on a tray and season with salt and pepper. Grill each prawn on both sides, about 2 minutes per side, on a stovetop grill or barbecue grill.
- Toss cooked pasta in pesto. Arrange prawns on top of pasta. Serve.
