Brenda’s Penne and Prawn Salad

I personally don’t cook or eat seafood however Brenda made this seafood salad for the other hungry guys. It is a magnificent salad for the warm summer day as a starter however if you want this for the main meal double the ingredients.

Ingredients serve 4

500 g penne pasta

1 jar Pesto (190g)

16 fresh prawns, peeled and veined

1 sliced zucchini

½ bunch of sliced spring onions

1 tsp minced garlic

2 tbls toasted pine nuts

½ glass white wine

Extra virgin olive oil

Rock salt

Sea salt and pepper

Chopped parsley

Method

Bring water to boil in a big pot and add 7 gram rock salt per liter of water. Heat 2 tbls oil in a large frying pan and cook the spring onions and garlic for 2 minutes. Add the zucchini and cook for further 2 minutes. Add the prawns and cook for another 2 minutes, Add the wine and allow evaporating. Drop the penne in the boiling water and stir. Drain the pasta 2 minutes before the suggested cooking time and toss it into the frying pan with ½ cup of the cooking water to allow the pasta to finish cooking in the pan. Once the pasta has absorbed all the juices, take off the heat. Add the peso and stir to combine. Place in a large serving bowl and sprinkle with pine nuts and parsley.

Note: For variations add other ingredients such as cherry tomatoes, bacon and basil.