Fusilli with Watercress Pesto and Grilled Rosemary Prawns

Inspired by a trip to Baguio last year, this pasta dish is a good example of why Roddy likes experimenting with local ingredients—it always results in a why-didn't-I-think-of-that? recipe.

Serves 6  

Prep Time 20 minutes  

Cooking Time 20 minutes

Ingredients:

For the pasta

300 grams fusilli pasta, cooked 

       according to package directions

400 grams watercress leaves, 

       stripped from stems

1 3/4 cups olive oil

2/3 cup macadamia nuts

1 cup grated Parmesan cheese, grated

salt and pepper to taste

For the grilled prawns

1 kilo prawns, 

      deveined and shelled with tails left on

1/2 cup extra virgin olive oil

1/4 cup chopped fresh rosemary

salt and pepper for seasoning

Instructions:

1  Make the pesto: Put watercress leaves in a food processor. Pulse while simultaneously pouring in the olive oil in a thin stream. Open the lid and add macadamia nuts, cheese, and salt and pepper. Pulse again to crush the nuts to tiny, not pasty, bits.

2  Make the grilled rosemary prawns: Toss prawns gently in olive oil and rosemary leaves. Spread out prawns on a tray and season with salt and pepper. Grill each prawn on both sides, about 2 minutes per side, on a stovetop grill or barbecue grill.

3  Toss cooked pasta in pesto. Arrange prawns on top of pasta. Serve.