Grilled Prawns with Pasta au Pistou

Name: Grilled Prawns with Pasta au Pistou
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters whole lightly salted almonds, coarsely chopped; 454 grams elbow macaroni or vermicelli broken into 1-inch pieces; 473 milliliters loosely packed fresh basil leaves; 237 milliliters loosely packed fresh flat-leaf parsley; 2 cloves garlic, minced; 4 servings fresh ground pepper; 4 servings kosher salt; 1 zest of lemon, plus lemon wedges for serving; 177 milliliters extra-virgin olive oil; 4 servings salt and pepper; 946 milliliters boiling water

You can never have too many main course recipes, so give Grilled Prawns with Pastan au Pistou a try. One serving contains 1204 calories, 13g of protein, and 127g of fat. This gluten free, primal, and whole 30 recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have kosher salt, olive oil, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

In a colander, toss the eggplant with 2 teaspoons of kosher salt and let drain for 20 minutes. Rinse the eggplant well and squeeze out as much water as possible.

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Kosher Salt

Eggplant

Water

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Colander

Heat the ¼ cup olive oil in a large soup pot.

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Olive Oil

Soup

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Pot

Add the eggplant to the pan and let cook over medium high heat until one side browns some. Do not stir.

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Eggplant

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Frying Pan

Add the onions lower the heat, stirring occasionally, until they have become soft but not browned, about 8 minutes.

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Onion

Add the garlic and cook for 2 minutes, stirring.

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Garlic

Add half of the zucchini and cook until they too begin to soften, about 5 minutes. Stir in the tomatoes. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very soft, about 10 minutes.

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Vegetable

Tomato

Zucchini

Pour the boiling water into the pot and add the drained cannelloni beans, and the pasta.

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Cannelloni

Beans

Pasta

Water

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Pot

Add the bouquet garni, cover and simmer gently over moderately low heat until the beans are heated through, about 5-8 minutes, long enough to cook the pasta al dente.Season the soup generously with salt and pepper. Stir in the remaining diced zucchini. Turn the heat off and remove the pan from the heat while you prepare the pistou and grilled prawns.

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Salt And Pepper

Bouquet Garni

Zucchini

Shrimp

Beans

Pasta

Soup

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Frying Pan

Put the almonds, basil, parsley, anchovies and their oil, and garlic in a food processor. Pulse 6 or 8 times until just combined. I prefer a varied texture so there is no need to scrape the sides. But you may if you like.Turn the machine on and add the oil in a slow, steady stream Process until nearly smooth.

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Anchovies

Almonds

Parsley

Garlic

Basil

Cooking Oil

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Food Processor

Transfer the contents to a large bowl. Stir in lemon zest; season with salt and pepper. Set aside ¼ cup of the pistou for the prawns.

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Salt And Pepper

Lemon Zest

Shrimp

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Bowl

Heat a grill to medium-high. Toss the prawns with the reserved ¼-cup of pistou. Grill, the prawns turning once, until cooked through, about 3 minutes per side; season with salt and pepper. Just before serving, re-heat the pistou pasta and serve the prawns on top with a big dollop of pistou and lemon wedges.

Ingredients you will need

Salt And Pepper

Lemon Wedge