Marvin's Five Episode 2: Prawn and Pistachio Paradise 🍝

On this week’s episode of FoodBlog’s Marvin’s Five Chef Marvin Gauci prepares a fresh and fragrant pasta dish in our Fino kitchen. His pistachio pesto pasta with prawns will soon become your household favourite. 🏡

And of course, as the show’s name suggests, this was all done with 5 simple ingredients - all available from Arkadia on the Wolt app. 

Recipe

Time to make your pesto look something like this 🤤

Ingredients

Apart from the basic ingredients of olive oil, salt, pepper, chilli, garlic and butter*. The following 5 ingredients will be needed for this dish. 

• 4 king prawns, chopped
• 50g fresh coriander, roughly chopped 
• 60g pistachio, shelled
• 1 lime, juiced
• 200g Casarecce pasta

*Please note that butter was not used in this Episode’s dish.

Method

1. The first thing you’ll need to do is boil some water for your pasta. Remember to salt your pot and allow it to boil before adding the Casarecce. This should take roughly ten minutes, but for the perfect al dente dish follow the cooking instructions on your packaging. 🌡

Don't forget to properly salt your pasta water before you begin boiling.

2. This quick and simple recipe takes 3 of your 5 ingredients, the coriander, pistachio and lime for a quick blend. ⏱

Add your pistachios to the herb mix.

3. Add roughly chopped coriander, shelled pistachio, lime juice, 10 cloves of garlic, 50ml olive oil and pulse until a fine paste is formed. You can use a hand blender or standard food processor to create a fine pesto. If you aren’t too fond of coriander, you can prepare your base with basil leaves instead. 🧄

Blitz your pistachio and herb mix.

4. Your next step is to peel, devein and chop your prawns. To devein prawns, all you need to do is run a sharp knife across the back of the crustacean, to reveal a black/blue string. Remove this and all shell fragments that might still be attached to your prawn. Don’t cut too deep when you’re cleaning your prawn, just enough to remove the vein. 🦐

Devein and slice your prawns into bite sized chunks.

5. Next, add olive oil to a hot pan, allow the oil to heat up and add in your prawns. Toss the prawns in a pan and add in your pesto. Mix properly and lightly cook down the sauce to release all oils from the coriander and pistachios. 👨‍🍳

6. Check on your pasta. You’re looking for an al dente finish, allowing some bite to your Casarecce. Add a little pasta water to your dish, creating a looser sauce that will stick to your Casarecce. 👌

Add the pasta with a dash of pasta water and you've got your pistachio pesto

7. Drain your pasta. Add it to the pan, toss and mix to get the full flavour profiles. Season with chilli, salt and pepper to your liking and serve. 🧂

Today’s wine pairing: a crisp Sauvignon Blanc to brighten up the dish and boost its freshness. 🥂

5 ingredients, 20 minutes and you’ve got yourself a restaurant-level meal. Remember to tune in next week for your another 5-dish meal on FoodBlog’s Marvin’s Five. 👋