This one has become our favourite. It's very easy to whip up and if you are up to a past that's full of flavour and really spicy - then this is the one. You can also use chicken instead of prawns. And any small type of pasta will do - in fact, I've used linguine before as well. However, I like best using the fusilli pasta (smooth spirals) because the gaps between the spirals catch the pesto and makes the pasta really tasty when you eat it. Give it a try and I'm sure if you are one who enjoys spicy food - you got to love this one, too. Enjoy... :-)Ingredients:
500 g uncooked fusilli (or any small pasta like farfalle, etc.)
3 tbsps olive oil
1 tbsp hot chilli paste (I normally use 2 tbsps to make it extra hot)
500 g raw prawns
6 tbsps pre-made basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped coriander
1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 mins, until al dente and drain.
2. Meanwhile, heat the olive oil in large fry pan over medium heat.
3. Mix in the chilli paste and prawns. Cook and stir the prawns for 10 minutes or until pinkish.
4. Toss the cooked fusilli, pesto, parmesan cheese, and coriander into the frypan and continue cooking until heated through.
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