Fusilli with Watercress Pesto and Grilled Rosemary Prawns
Discover a brilliant recipe that will make you wonder why you didn't think of it before. Give it a try now!
Ingredients
- 300 Grams fusilli pasta (cooked according to package directions)
- 400 Grams watercress leaves (stripped from stems)
- 1 3/4 cups olive oil
- 2/3 Cup macadamia nuts
- 1 Cup parmesan cheese
- Salt (to taste)
- 1 kilo Prawns (Sugpo) (deveined and shelled with tails left on)
- 1/2 Cup extra virgin olive oil
- 1/4 Cup fresh rosemary
- Salt (for seasoning)
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