Prawn pasta salad with tarragon pesto

Name: Prawn pasta salad with tarragon pesto
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Ingredients: 100 g (3¼ oz) Parmesan, grated; 155 g (5 oz) baby spinach, coarsely shredded; 15 g (½ oz) fresh tarragon leaves, chopped; 250 ml (8 fl oz) crème fraîche or sour cream; 2 cloves garlic, roughly chopped; 250 ml (8 fl oz) olive oil; 250 g (8 oz) pasta shells; 12 raw tiger prawns; 60 g (2 oz) fresh parsley, chopped; 55 g (1¾ oz) blanched almonds, chopped; grated rind and juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Salads

By Le Cordon Bleu

Published 2001

About

A deliciously fresh-tasting main course that can be served with chunks of hot plain or garlic bread and chilled white wine.

Ingredients

Tarragon Pesto

60 g (2 oz) fresh parsley, chopped
15 g (½

Main course
Pescatarian

Method

To make the tarragon pesto, place the parsley, tarragon, Parmesan, garlic and almonds in a blender or food processor and blend until the mixture resembles coarse breadcrumbs. Season well with salt and black pepper. With the machine running, add the oil in a thin, steady stream until the pesto is the same consistency as thick pouring cream. Place the pesto in the refrigerato