Prawn Pasta with Pesto

A light pesto made with coriander is the perfect accompaniment to prawns. This recipe reminds me of spring as the pink prawns and vibrant green pesto combine to make a dish that looks as delicious as it tastes. Just add white wine and good friends. Serves 4.

Coriander Pesto:

1 cup fresh coriander

1 cup flat leaf parsley

1 clove of garlic

1 red chilli seeded and chopped (optional, but the colour looks good)

½t freshly grated ginger

3T toasted pine nuts

6T extra virgin olive oil

1t finely grated lemon zest

Roughly chop the ingredients and pulse in a food processor to combine. Season with salt and pepper. This can be made ahead of time and stored in a sterilised jar in the fridge.

500g spaghetti cooked al dente

24 prawns, cleaned and shelled

1 cup of fresh rocket or water cress

Fry the prawns in a little olive oil until pink. Drain and toss in the pasta with a ladle of the cooking liquid from the pasta. Add the pesto and serve with the cress and lemon wedges.