Prawns Family friendly Main

Prawns with white beans and rocket pesto

Name: Prawns with white beans and rocket pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons extra virgin olive oil, plus extra to serve; 2 garlic cloves, thinly sliced; 2 zucchini, very thinly sliced into rounds (a mandoline is ideal); Pinch of chilli flakes, plus extra to serve (optional); 2 x 400g cans cannellini beans, rinsed, drained; 100ml vegetable stock; 20 green tiger prawns, peeled (tails intact), deveined; Finely grated zest of 1 lemon; 2 tablespoons flat-leaf parsley leaves; 3 anchovy fillets in oil, drained, chopped; 1 garlic clove, finely chopped; 50g rocket leaves, chopped; 1 hard-boiled egg yolk, chopped; 1/4 cup (60ml) extra virgin olive oil

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10m

Prawns with white beans and rocket pesto

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by Jill Dupleix

Food writer

Oct 03, 2015

Inspired by an ancient Tuscan dish, Jill adds a peppery twist to pesto in this warm salad.

2 tablespoons extra virgin olive oil, plus extra to serve
2 garlic cloves, thinly sliced
2 zucchini, very thinly sliced into rounds (a mandoline is ideal)
Pinch of chilli flakes, plus extra to serve (optional)
2 x 400g cans cannellini beans, rinsed, drained
100ml vegetable stock
20 green tiger prawns, peeled (tails intact), deveined
Finely grated zest of 1 lemon
2 tablespoons flat-leaf parsley leaves

Rocket pesto

3 anchovy fillets in oil, drained, chopped
1 garlic clove, finely chopped
50g rocket leaves, chopped
1 hard-boiled egg yolk, chopped
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the pesto, place all the ingredients in a blender and season with pepper. Pulse until a thick puree. Add 1-2 tablespoons water to loosen and pulse again. Cover and chill.
2.

Heat 1 tablespoon oil in a frypan over medium heat. Add garlic and cook, stirring, for 2 minutes or until golden. Add zucchini and chilli, and cook, tossing, for 1 minute. Add beans and stock and simmer for 4 minutes until warmed through. Roughly mash one-quarter of the beans into broth to thicken. Remove from heat and season.
3.

Heat remaining 1 tablespoon oil in a separate frypan over medium-high heat. Season prawns and cook, turning, for 2-3 minutes until golden and cooked through.
4.

Fold pesto through beans and divide among plates. Top with prawns, zest, parsley, extra oil and chilli (if using).