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Linguini with Prawns and Almond Pesto Recipe

Linguini with Prawns and Almond Pesto

Main Dish

Total Time :
Serves 6


In a mixing bowl, combine 2 tbs Olive Oil, Lemon Juice and Zest, Cumin and Sea salt and mix. Add Prawns and allow to marinate for 10 minutes.

Grill prawns for 2-3 minutes on each side depending on size until cooked and set aside.

To make Pesto: combine Almonds Powder, Garlic, Green Chili and Olive Oil in a food processor and process to a coarse paste.

Add Basil, Parsley and Mint leaves and process until chopped. Empty into a mixing bowl, add Tomatoes and mix until well combined.

Cook Pasta in boiling Water until Aldente. Drain pasta, discard water.

Add Hot Water add MAGGI Chicken Stock to an empty pot and stir until dissolved.

Add Pasta and stir gently over low heat for 5 minutes.

Add Pesto Sauce to Pasta, remove from heat and toss until evenly coated.

Mix in the grilled prawns and serve on a large platter.

Nutritional Information

Per Portion of 300g

Energy : 495.00 Kcal
Protein : 32.00 g
Carbohydrate : 24.00 g
Fats : 30.00 g

Your Grocery List

  • For the grilled prawns:

  • 2 tablespoons olive oil or 30 ml
  • 3 tablespoons lemon juice or 45 ml, plus zest
  • ½ teaspoon ground cumin
  • 2 teaspoons sea salt
  • 750 g tiger prawns, shells removed and deveined
  • For almond pesto:

  • ½ cup almond powder
  • 2 cloves garlic, crushed
  • 1 medium green chili pepper
  • ½ cup extra virgin olive oil
  • 4 tablespoons fresh basil leaves, roughly chopped
  • 4 tablespoons fresh parsley, roughly chopped
  • 7 leaves fresh mint
  • 2 medium tomatoes, peeled, de-seeded and diced
  • 1 packet linguini pasta, (or thick pasta)
  • 8 cups water or 2 liters
  • ½ cup water or 125 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g

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