Ready in 15 minutes this Asparagus & Prawn Tagliatelle with Mint Pesto is simple, quick, and so delicious!
Pasta is my go-to weeknight dinner. Often, I’ll get a large pot of water boiling before I even know what’s going with it! At this time of the year, I adore using in season asparagus and some prawns. Toss them in garlic, butter, lemon juice and finish by tossing with mint pesto. I have included the recipe for mint pesto, but store-bought pesto will do the job perfectly as well.
If asparagus isn’t in season when you are reading this you can substitute the asparagus for green beans, sugar snap peas, snow peas, spinach or frozen peas.
Ingredients needed:
- Asparagus, ends snapped off and cut in half . If you bend the asparagus it will snap where the woody part is. Discard this or save for soup.
- Butter
- Olive oil
- Salt & Pepper
- Prawns, defrosted. I like to use prawns that are peeled and have the heads removed.
- Lemon
- Tagliatelle, or your favourite pasta as mentioned above.
- Garlic
- I cup Mint pesto, see recipe below or use store bought pesto
- Grated Parmesan to serve
How to make Asparagus & Prawn Tagliatelle with Mint Pesto :
Start by putting the pasta on to cook. I like to use my largest pot when cooking pasta so that the pasta has plenty of boiling water to cook in, and a good generous pinch of salt. Start that cooking and when it is about half way through cooking, get a large pan on to a medium heat and add half the butter and olive oil.
Add the prawns, asparagus, and garlic to the pan and season well with salt and pepper. I like to stir it occasionally throughout cooking. Once the prawns are just cooked, and asparagus is tender (around 3 minutes) turn the pan off and squeeze over some lemon juice.
The pasta is now cooked, but don’t drain it, instead use tongs to take the pasta from the pot into the pan with the prawns and asparagus. If some water comes too this is fine, it helps make the sauce silky and delicious. Add the remaining butter and stir to combine. Taste and adjust seasoning by adding more salt and pepper or lemon juice if needed. Add ¾ of the pesto and stir to combine. Serve with the remaining pesto and grated parmesan on the side for people to add if they like.
If you are looking for more recipes using asparagus check out my posts for Asparagus & Watermelon Tabbouleh with Lamb and Baked Spring Risotto.
Common questions about Asparagus & Prawn Tagliatelle with Mint Pesto :
What can I use instead of Prawns? The world is your oyster, you can use chicken breast, scallops, salmon, or keep it vegetarian and just use lots of green vegetables like spinach and broccoli, yum!
What kind of pasta can I use? All pasta ‘shapes’ work in this dish, penne, bow ties etc all great, however I do love the way the pesto hugs to the long tagliatelle style pasta.
Instead of asparagus? You can use green beans, sugar snap peas, snow peas, spinach or frozen peas.
I don’t like mint? Simply sub for flat leaf parsley or basil, or a combination of the two.
What wine would match well with this dish? The flavours of mint and lemon are singing out for a Sauvignon Blanc, but with the addition of the sweetness of the prawns and the fats from the parmesan and pinenuts I would match this dish with a Pinot Gris.
Prawn & Asparagus Tagliatelle with Mint Pesto
Ingredients
- 2 bunches of LeaderBrand Asparagus ends snapped off and cut in half
- 20 grams Butter
- 1 tablespoon Olive oil
- Salt & Pepper
- 400 grams Prawns defrosted
- 1 Lemon
- 400 grams Tagliatelle
- 2 cloves Garlic minced
- I cup Mint pesto see recipe below or use store bought pesto
- Grated Parmesan to serve
Instructions
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Start by cooking the pasta in a large pot of salted boiling water as per packet directions.
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The prawn and asparagus mix takes around 3 minutes to cook, so when the pasta is halfway through cooking (around 5 minutes), get a pan on to a medium heat.
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Add the half the butter and the olive oil to the pan and melt, add the prawns, asparagus, and garlic. Season well with salt and pepper.
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Cook, stirring occasionally, until prawns are just cooked, and asparagus is tender, around 3 minutes. Turn the pan off and squeeze over the juice of half the lemon.
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Don’t drain the pasta, instead, using tongs, take the pasta from the pot into the pan with the prawns and asparagus. If some water comes too this is fine, it helps make the sauce silky and delicious.
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Add the remaining butter and stir to combine. Taste and adjust seasoning by adding more salt and pepper or lemon juice if needed.
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Add ¾ of the pesto and stir to combine.
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Serve with the remaining pesto and grated parmesan on the side for people to add if they like.
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Happy Cooking xx Jana
Mint Pesto
Ingredients
- 1 cup Mint leaves
- Salt and pepper
- 1/3 cup grated Parmesan
- 3 tablespoons Pinenuts
- 3 cloves Garlic chopped
- 1/3 cup Olive Oil
Instructions
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In the bowl of a food processor place mint, parmesan, pinenuts and garlic. Season well with salt and pepper. Then start the motor and slowly drizzle in the olive oil in a thin stream until emulsified. Set aside until needed.
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Stores well in the fridge in an airtight container for up to a week.
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