Herby prawn skewers with courgette, feta & mint pesto pasta salad
A lovely summer dish which can be made ahead. The prawns can be marinated and prepped then cooked when you want to serve up as it only takes minutes to cook!
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Prep time35 minutes![]()
4 portions
Ingredients
- 30 grams large king prawns
- 2 tbsp Bertolli Easy Cook
- 20 grams flatleaf parsley and mint finely chopped
Pesto
- 100 grams almonds
Nutritional Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- First you need to marinate the prawns- in a bowl add the prawns, Bertolli Easy Cook, chopped herbs and garlic- give it a good mix and make sure the prawns are covered in all the lovely flavours. Cover and leave in the fridge whilst you make the other bits (or overnight if you have time!)
- Meanwhile, cook the pasta according to packet instructions then drain and run under cold water to chill. Pop into a large bowl, for the pasta salad which you will make next.
- To make the pesto, add the mint and nuts to a high speed blender (or use a pestle and mortar) just whizz it all together adding the oil, lemon and feta mixing again until it is a pesto consistency. Season to taste.
- Mix the pesto with the cooked pasta and add in the grated courgette. Season and crumble in some extra feta.
- Get 6 wooden or metal skewers, and then pop around 5 prawns onto the skewer. Make sure you skewer twice through the prawn so it sits nice and flat on the skewer.
- Get a large frying pan or griddle pan on the heat and preheat to high. Pop the prawn skewers into the pan and cook for 2-3 minutes (or until nice and pink & cooked through) turning half way. Remove the skewers from the heat and serve alongside the pasta salad.
