OH! Magazine - Australian Version March 2016 | Página 19

PETE EVANS’ SPAGHETTI WITH
PRAWNS, PESTO & PISTACHIOS

www.peteevans.com.au
www.peteevans.com.au

PETE
EVANS

Celebrity chef Pete Evans shares this
sure-fire crowd-pleaser of a recipe!
Serves: 4

What you’ll need:
4 tablespoons coconut oil
700g raw king prawns,
shelled and deveined, with tails intact
4 to 5 zucchini, spiralised into thin noodles
Pesto
2 garlic cloves, chopped
1 large handful of basil leaves,
plus extra to serve
1 large handful of mint leaves
60g pine nuts (activated if possible), toasted
120ml olive oil
1½ tablespoons lemon juice
Sea salt and freshly ground black pepper
To serve
Extra-virgin olive oil
½ cup pistachio nuts (activated if possible),
toasted and roughly chopped
Lemon wedges
Chilli flakes (optional)

How to make it:
1. To make the pesto, place all the ingredients in the bowl of
a food processor and whiz until the herbs and nuts are
finely chopped. Taste and season with salt and pepper.
2. Melt two tablespoons of coconut oil in a large frying pan
over medium to high heat. Season the prawns with salt and
pepper, then cook, in batches, for one minute on each side
until just cooked through. Remove the prawns from the pan
and set aside, covered with foil to keep warm.
3. Wipe the pan clean and place over medium heat. Add the
remaining coconut oil and the zucchini spaghetti and sauté
for two minutes until the zucchini is almost cooked
through. Season with a little salt and pepper. Remove from
the heat, add the cooked prawns and the pesto and toss to
combine.
4. Transfer the spaghetti mixture to a large platter or serving
plates, drizzle on some extra-virgin olive oil, sprinkle over
the pistachios, add a squeeze of lemon juice and scatter on
some basil leaves and a few chilli flakes, if desired.

( OH! MAGAZINE ) MARCH 2016

19