Pappardelle with Pesto and Prawns
This post is by Full Circle’s resident Farm Foodie – Debra Dubief
Aside from the fact that for me cooking has a calming effect, the main reason I enjoy cooking at home is because I like to know exactly what goes into our meals. Take-out is great, but there are some times when I’d rather just make something really easy that I know is also tasty and reasonably healthy. I only have a handful of these super-fast go-to dishes that truly can be on the table in 15 minutes, but these meals are so satisfying—and I can be halfway through the preparation in the time it takes to find the take-out menu and decide on an order.
One such favorite is pasta with pesto and seafood. I especially love it with those sweet North Carolina prawns Full Circle gets from Surfin’ Seafood—not only are they tender and succulent, but they are completely shelled, de-veined and ready to toss into whatever I’m cooking! Scallops work equally well, and I’m sure a little Dungeness crab would be delicious. Of course, none of these extras are needed. Fresh pasta with pesto and a green salad is a dinner that’s hard to beat when you’re pressed for time, ideas and energy. And I don’t know about you, but I have one of those nights at least once a week.
The key to this is, like most things, starting with high quality ingredients and a stove that will have your water boiling in short order. A recipe isn’t needed here, but there is a bit of technique if you truly want this ready to serve in 15 minutes. I also give myself a head start by adding the Fresh Spinach Pappardelle with Pesto and Parmigiano Good Food Combo to my box – one of the many things I love about my Full Circle delivery!
Papparadelle with Pesto and Prawns
1 lb prawns, shelled and de-veined (or sea scallops)
White wine (or stock)
1 lb fresh pasta
1 container fresh pesto
Parmigiano Reggiano for serving, if desired
Put a large pot of water on to boil.
Heat a large skillet with a thin layer of olive oil until hot. Add prawns and brown on one side then flip to brown the other. Your pan should be hot enough that you can do this in about 3 minutes – that way you don’t overcook the prawns. (If using scallops they will take a couple more minutes.) Remove prawns from pan and deglaze with just enough wine to end up with about a tablespoon or so of liquid. Turn off heat and spoon 1/2 cup or so of pesto into the pan.
Add pasta to boiling water and cook until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water.
Return prawns to pan, turn on heat briefly to warm and toss in the pasta until well-coated. Add some of the pasta cooking water and/or additional pesto if it seems dry.
Plate, serve and pass the Parm.
What are some of your quick and easy meals? Share in the comments below.