I’m not really great at planning ahead, and I tend to pick out ingredients whilst shopping based on what looks great, and then deal with how it will all fit together after the fact. It’s a good job I am at my happiest when I get to play around and experiment! This is something of a glorified fridge raid, that I figured out for a late summer evening. Great while the weather is managing to hold out… or even to try to banish the creeping autumn!
If you wanted to make a vegetarian/vegan version then you could just leave out the prawns, the lemon-pesto sauce is great on it’s own, as demonstrated by tonight’s fight over the bowl!! It would be really nice spread on toast with the caramelised shallots and broad beans… Hmmm… that might be weekend brunch sorted!!
Lemony pesto sauce
- 1/3 cup cashews
- 2 tbsp extra virgin olive oil
- zest of 1 unwaxed lemon, and half of the juice (I used the other half of the juice to add to the prawns, beans and shallot)
- 1 clove of garlic
- a decent handful of basil leaves
- Add the cashews to the oil and lemon juice and leave for 5 mins
- Add everything else and blend all the ingredients together
This isn’t the most traditional pesto sauce, but it’s fresh and summery, great with vegetables and seafood. Cashews are great for a non-dairy pesto because they fill both the cheese and pine nut roles, and for this I have gone a bit easy on the garlic for once, which is rare believe me!
King prawns with penne, broad beans and basil
(gluten-free, pescetarian and dairy free)
- Lemony pesto sauce (see above)
- 150g gluten-free penne, or other gluten-free pasta I won’t be shapist – if you can eat gluten, then go for it…
- 80g cooked king prawns (if you want to use raw then fry them off for longer with the shallot)
- 1 echalion shallot, cut into rings
- about 100g broad beans (I used fresh but frozen are fine too!)
- the juice of half of a lemon
- black pepper
- extra virgin olive oil
- fresh basil leaves to garnish
- Check the cooking time for your pasta – most of the GF ones I’ve found are for around 10 mins. Add your pasta to boiling water.
- If you are using fresh broad beans then steam for a couple of minutes over the pasta, or blanch, and discard the rubbery outer layer, if you are using frozen then you can skip this step, just make sure that they are defrosted.
- Heat up some olive oil and caramelise the shallot over a medium heat.
- Add the prawns and peeled broad beans to the shallots a couple of minutes before the pasta is cooked to heat through.
- Drain the pasta and stir half of the lemony pesto through it coating everything.
- Squeeze the lemon over the prawns, shallots and broad beans, and then add the other half of the lemony pesto and stir it through.
Once again… Super easy!! It takes around 15 mins to make including getting the water boiling. I have noticed that there seems to be a lot more variety recently with the different shapes of gluten-free pasta, which is great! Do you have any pasta dishes that you really miss? What is the best gluten-free pasta you have found out there?