Fusilli with Watercress Pesto and Grilled Rosemary Prawns

This is a result of a why-didn't-I-think-of-that? recipe. Try it!

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? recipe.

Fusilli with Watercress Pesto and Grilled Rosemary Prawns

Roddy Abaya
This is a result of a why-didn't-I-think-of-that? recipe. Try it!
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine Italian
Servings 6

Ingredients
  

Fusilli with Watercress Pesto and Grilled Rosemary Prawns

  • 300 Grams fusilli pasta cooked according to package directions
  • 400 Grams 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, and 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.
Keyword Watercress, Roddy Abaya, June-2009
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