Krill topped linguine with prawns, baby tomatoes and pesto

Krill topped linguine with prawns, baby tomatoes and pesto

Category: Main dish
Cuisine: Italian
Servings: 2
Preparation time: 10 minutes
Cooking time: 20 minutes
Calories: 752 kcal per serving

Ingredients

• 1 ½ cups Arugula
• 1 cups baby spinach
• 2 tablespoons fresh basil
• ¼ cup pine nuts
• 1 clove garlic
• ¼ cup Parmesan cheese, grated
• ½ teaspoon fine sea salt
• ¼ cup extra-virgin olive oil
• 4 ounces dried linguine pasta
• ¼ pound prawns, peeled and deveined
• ¼ pound thawed or fresh krill
• ½ cup baby tomatoes, cut in half
• ¼ teaspoon paprika
• Fresh Parsley

Directions

1. To make the pesto, add arugula, spinach, basil, garlic, pine nuts, garlic, cheese and salt to a blender. Pulse blender or food processor until tender greens break down.
2. With the blender on low, slowly pour in olive oil until a smooth paste is formed. Make sure to not over mix. This should take about 20-30 seconds. Set aside.
3. Cook pasta till al dente texture in a large pot of salted boiling water. Drain pasta water and set aside.
4. Heat a large frying pan, medium high heat. Add two tablespoons of olive oil. Sauté prawns two minutes on each side. Add baby tomatoes for a few minutes till they start to soften. Then add cooked pasta.
5. Add krill, paprika and quickly toss to incorporate with pasta. Allow krill to just cook but not fry.
6. Transfer to a large bowl and pour pesto sauce on top. Mix to combine.
7. Top with fresh parsley and season to taste.
8. Serve immediately.