Hey guys, back with another tried and tasted Tuesday for you to indulge in. This time I am cooking from this months May addition of Delicious magazine, which went on sale today. I have a subscription, so got it a little early and this recipe caught my attention and I had to cook it immediately. So many people associate basil with pesto, but all you need is a nut, a herb and some oil. There are so many different combinations and this peanut and coriander is absolutely divine. This dish is super easy to cook and would be a great lunch for work, the recipe in Delicious calls fro soba noodles but I unfortunately couldn’t find any at the supermarket. I feel it still works well with any noodle, the thinner the better though, as the pesto will wrap itself around and make them super slurpy.
Prep time: 10-12 mins
Cooke time: 12 mins
- Handful fresh corainder
- 25g salted peanuts, plus extra handful
- 2 tsp fresh grated ginger, around a thumb size piece
- 1 garlic clove
- Juice of 1 lime, zest of half, plus wedges to serve
- 75ml rapeseed oil
- 1 red chilli
- Toasted sesame oil for drizzling
- 200g raw king prawns
- 200g sugar snap peas, halved lengthways
- 200g tenderstem broccoli, thick stems halved lengthways
- Soy sauce
- 200g noodles
- Half peas and broccoli, set aside. Pop a pan of water on to boil for your noodles, cook to instructions, drain, rinse in cold water and drizzle with a little sesame oil, set aside.
- In a mini chopper/food processor add 25g peanuts, bunch of coriander, ginger, garlic, half a red chili, juice of half a lime and zest of half a lime. Blitz until a coarse paste, then add 75ml rapeseed oil and blitz again.
- Heat a large pan or wok and drizzle with oil, add prawns and cook until pink, turning occasionally (around 3 minutes.)
- Remove prawns from pan and add your veg, fry for 2-3 minutes until just tender.
- Add everything back to the pan and pour over pesto, tossing to coat. Add a splash of soy.
- Serve with lime wedges, coriander leaves, chopped chili and a few chopped peanuts.