King Prawn Thai-Style Green Pesto Pasta

Boil a kettle

Peel and cut your shallot[s] in half

Peel your garlic

Chop your green chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)

Add the halved shallot and peeled garlic to a food processor with the chopped green chilli (can't handle the heat? Go easy!) and a generous pinch of salt

Add your creamed coconut, Thai basil, the juice of your lime[s], fish sauce, half your roasted peanuts (save the rest for later!) and 1 1/2 tbsp [2 tbsp] [2 1/2 tbsp] olive oil

Blitz until smooth – this is your Thai green curry pesto

Tip: Don't have a food processor? Finely chop the ingredients and grind in a pestle & mortar instead!

Add your spaghetti to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 7-9 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

Chop your cherry tomatoes in half

Chop the remaining roasted peanuts roughly

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, drain then add your king prawns and cook for 4-5 min or until cooked through

Once the king prawns are cooked through, add the cooked spaghetti to the pan with the Thai green curry pesto and chopped tomatoes

Add a splash of the reserved starchy pasta water and give everything a good mix up until the pasta is fully coated – this is your king prawn Thai-style green pesto pasta