Pine nuts - Part 2.
A fusion of Italian and Japanese flavours.
Ingredients (serves 4):
300g medium prawns, shelled and de-veined
1/4 cup pine nuts
4 bunches of coriander
1 clove garlic
1/2 tsp salt
3 tbsp grated parmesan cheese
1/4 cup extra virgin olive oil
1 packet soba
A little hot water
Method:
1. Preheat the oven to 150 deg C. Cook prawns in boiling water, then remove and set aside.
2. In a skillet, toast the pine nuts for 7 minutes, tossing every minute so they don't burn. Place the toasted pine nuts, coriander, garlic, salt and parmesan cheese in a food processor and process for 1 minute.
3. Add the olive oil and process for another minute until you get a smooth paste. Set aside.
4. Cook the soba in boiling water for 6 minutes, stirring occasionally. Drain and set aside.
5. In a large bowl, combine the coriander pesto and soba, and toss. Add hot water as you toss to coat the noodles evenly.
6. Top noodles with prawns, and serve.
Tips:
For a classic Italian pesto, use basil instead of coriander, and serve with spaghetti.
Recipe source: Simply Her magazine (Jun 2008)
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