Pesto pasta is given a flavoursome makeover with this peppery watercress pesto and juicy prawns. Recipe from www.watercress.co.uk
Serves: 2 (with leftover pesto)
Preparation time: 10 minutes
Cooking time: 15 minutes
85g pumpkin seeds
85g parmesan, grated
3 cloves garlic, roughly chopped
300ml olive oil
What to do
Bring a large pan of water to the boil and cook the spaghetti according to pack instructions.
Toast the seeds in a dry frying pan until they begin to pop. Blend the toasted seeds, parmesan, garlic, watercress, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste. As its blending, add more oil until it becomes drizzling consistency.
When the pasta is cooked, drain and toss it in the pan with the cooked prawns and enough pesto to coat the spaghetti. Warm thorough and serve with a fresh watercress salad.
Cook’s Tip: The recipe will make around 450ml of pesto, any excess will keep in the fridge in a sealed container for a week.
Food features and recipes like this appear in the Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes ‘kit’ and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column.