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Ingredients 19 items

  • For the Grilled Prawns:
  • 2 tablespoons or 30 ml of olive oil
  • 3 tablespoons of lemon juice or 45 ml, grated
  • 1½ teaspoon ground cumin
  • 2 teaspoons sea salt
  • 750 g tiger prawns skinned and cleaned
  • For Almond Pesto Sauce:
  • ½ cup of almond powder
  • 2 cloves Garlic crushed
  • 1 medium green chili pepper
  • ½ cup of extra virgin olive oil
  • 4 tablespoons fresh basil leaves roughly chopped
  • 4 tablespoons fresh parsley
  • 7 leaves fresh mint
  • 2 medium tomatoes, peeled and seeded, and cut into cubes
  • 1 packet linguini pasta
  • 8 cups or 2 litres water
  • ½ cup or 125 ml hot water
  • 2 cubes or 20 gm MAGGI Chicken Stock

How to prepare

  1. 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.
  2. Grill prawns for 2-3 minutes on each side depending on size until cooked and set aside.
  3. To make Pesto: combine Almonds Powder, Garlic, Green Chili and Olive Oil in a food processor and process to a coarse paste.
  4. Add Basil, Parsley and Mint leaves and process until chopped. Empty into a mixing bowl, add Tomatoes and mix until well combined.
  5. Cook Pasta in boiling Water until Aldente. Drain pasta, discard water.
  6. Add Hot Water add MAGGI Chicken Stock to an empty pot and stir until dissolved.
  7. Add Pasta and stir gently over low heat for 5 minutes.
  8. Add Pesto Sauce to Pasta, remove from heat and toss until evenly coated.
  9. Mix in the grilled prawns and serve on a large platter.

Nutritional informations

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