Cilantro-Stuffed Prawns

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


1/2 cup almonds (or pine nuts or walnuts)
1 bunch cilantro, roughly chopped (discarding thick stems—about 2 cups)
1 bunch Italian parsley, roughly chopped (discarding thick stems—about 2 cups)
2 cloves garlic, chopped
1/2 teaspoon salt,

¼ teaspoon  freshly ground black pepper
2/3 cup first cold pressed olive oil

1 cup freshly grated Parmiggiano Reggiano Cheese

1/2 teaspoon crushed red pepper
12 ounces linguine or pasta of your choice cooked according to instructions on bag
1 small red onion, sliced extremely thin
2 cups grape or cherry tomatoes, halved
1 cup of crumbled feta

Instructions :

Toast the nuts in a dry, nonstick skillet over medium-low heat, stirring occasionally to avoid scorching, for 3 to 5 minutes.  Transfer to a plate and set aside to cool. Combine cilantro, parsley, garlic, nuts, salt, black pepper and crushed red pepper in the bowl of a food processor. Pulse to chop and blend, scraping down the sides with a spatula if necessary. With processor running, add olive oil in a slow, steady stream. Process until smooth. Stir in cheese.

Mix pesto with pasta! Add tomatoes, onions and feta cheese. Toss slightly.

1 Comment

Comments are closed.