One of my favourite things to eat is pasta (like everyone else).
The below recipe I have is one of my favourites, and best of all its quite easy. It took me 5 odd iterations to get it to where I was happy with it, so I hope you all like the look of it, and better yet the taste!
INGREDIENTS:
Mushroom Pesto...
1 Spanish Onion
1 clove Garlic
2 tablespoons butter
1 birds eye chilli
2 red capsicums (peppers overseas to me)
10 button mushrooms
1 handful parsley
salt
pepper
1 shot dry sherry (or dry white wine)
Protein and tasty Butter...
7 prawns per person
100g butter
1 garlic clove
1 chilli
handful parsley
thickened cream
METHOD:
- To make tasty butter for seafood finely chop chilli, garlic, parsley and combine with butter. Add salt and pepper to season and roll up in glad-wrap and set aside in the fridge.
- For the mushroom pesto, roughly chop up mushrooms, capsicum (pepper), onion, chilli, and parsley(don't be too fine, make it rough). In a pan add a few tablespoons of olive oil and add a teaspoon of butter. Add chopped up ingredients including the dry sherry, season appropriately, and simmer slowly on a low heat for approximately 20 minutes.
- Remove mushroom mixture from pan and blend into a fine pesto. Add olive oil as required, and set aside.
- Peel prawns leaving only the tail, and de-vain, and boil water for the spaghetti.
- When the spaghetti is close to being ready, on a high heat add the butter from item 1 above in a saucepan and cook prawns over 2 minutes so as to not overcook them. Add mushroom pesto and add 3 tablespoons of thickened cream and stir.
- Directly from the boiling water, add the pasta and serve.
Garnish with grated parmesan cheese.
