Take pasta night to the next level with Curtis Stone’s prawns and pesto fusilli. With a homemade spinach-pistachio pesto, it’s a delicious dish that’s ideal for family dinners or casual entertaining.
Serves44
Cook time45 mins45 minutes
Prep time20 mins20 minutes, + 5 mins cooling time\r\n
+ 5 mins cooling time\r\n
Ingredients
2 red capsicums
1 1/2 tbs extra virgin olive oil, divided
300g fusilli pasta
800g Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled, deveined, coarsely chopped
2 garlic cloves, sliced
1/4 tsp dried chilli flakes (optional)
1/4 cup (60ml) dry white wine
1 tbs pistachios, toasted, chopped
Spinach-pistachio pesto
1/4 cup (35g) pistachios, lightly toasted
1/4 cup (20g) finely grated parmesan
2 garlic cloves
1 lemon, rind finely grated, juiced
60g Coles Australian Baby Spinach
1 1/2 cups basil leaves
2/3 cup (160ml) extra virgin olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C (200°C fan-forced). Line a rimmed baking tray with foil. Arrange the capsicums on the lined tray and drizzle with 2 tsp oil. Season. Roast, turning halfway through cooking, for 30 mins or until lightly charred and very tender. Transfer to a heatproof bowl and cover with plastic wrap. Set aside for 5 mins to cool slightly. Peel and discard skin, stems and seeds. Thickly slice capsicums.
Step 2
To make spinach-pistachio pesto, in a food processor, process pistachios, parmesan, garlic, lemon rind, lemon juice and 3/4 tsp salt until finely chopped. Add the spinach and basil and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is finely chopped and well combined. Season with pepper.
Step 3
In a large saucepan of boiling water, cook the pasta for 11 mins or until al dente. Drain and return the pasta to the pan.
Step 4
Meanwhile, heat remaining 1 tbs oil in a large frying pan over medium-high heat. Add the prawns and cook, tossing frequently, for 3 mins or until prawns curl and change colour. Add the garlic and chilli flakes, if using, and cook for 30 secs or until aromatic. Add the wine and cook for 30 secs or until the liquid reduces slightly.
Step 5
Transfer the capsicum, prawn mixture and spinach-pistachio pesto to the pasta in the pan. Season with pepper and toss to combine. Divide the pasta mixture among serving bowls. Sprinkle with pistachio to serve.
Swap me: To make this without alcohol, swap the wine for salt-reduced vegetable stock.
Curtis Stone's fusilli with prawns and spinach-pistachio pesto
Serves44
Cook time45 mins45 minutes
Prep time20 mins20 minutes, + 5 mins cooling time\r\n
+ 5 mins cooling time\r\n
Ingredients
2 red capsicums
1 1/2 tbs extra virgin olive oil, divided
300g fusilli pasta
800g Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled, deveined, coarsely chopped
2 garlic cloves, sliced
1/4 tsp dried chilli flakes (optional)
1/4 cup (60ml) dry white wine
1 tbs pistachios, toasted, chopped
Spinach-pistachio pesto
1/4 cup (35g) pistachios, lightly toasted
1/4 cup (20g) finely grated parmesan
2 garlic cloves
1 lemon, rind finely grated, juiced
60g Coles Australian Baby Spinach
1 1/2 cups basil leaves
2/3 cup (160ml) extra virgin olive oil
Description
Take pasta night to the next level with Curtis Stone’s prawns and pesto fusilli. With a homemade spinach-pistachio pesto, it’s a delicious dish that’s ideal for family dinners or casual entertaining.
Method
Step 1
Preheat oven to 220°C (200°C fan-forced). Line a rimmed baking tray with foil. Arrange the capsicums on the lined tray and drizzle with 2 tsp oil. Season. Roast, turning halfway through cooking, for 30 mins or until lightly charred and very tender. Transfer to a heatproof bowl and cover with plastic wrap. Set aside for 5 mins to cool slightly. Peel and discard skin, stems and seeds. Thickly slice capsicums.
Step 2
To make spinach-pistachio pesto, in a food processor, process pistachios, parmesan, garlic, lemon rind, lemon juice and 3/4 tsp salt until finely chopped. Add the spinach and basil and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is finely chopped and well combined. Season with pepper.
Step 3
In a large saucepan of boiling water, cook the pasta for 11 mins or until al dente. Drain and return the pasta to the pan.
Step 4
Meanwhile, heat remaining 1 tbs oil in a large frying pan over medium-high heat. Add the prawns and cook, tossing frequently, for 3 mins or until prawns curl and change colour. Add the garlic and chilli flakes, if using, and cook for 30 secs or until aromatic. Add the wine and cook for 30 secs or until the liquid reduces slightly.
Step 5
Transfer the capsicum, prawn mixture and spinach-pistachio pesto to the pasta in the pan. Season with pepper and toss to combine. Divide the pasta mixture among serving bowls. Sprinkle with pistachio to serve.
Swap me: To make this without alcohol, swap the wine for salt-reduced vegetable stock.
