Arugula Pesto, Pasta and Prawns Recipe Video

Colorful, flavorful and fresh, this seafood and pasta dish is perfect for your next dinner party. Fresh arugula and lemon zest offer aromatic notes you'll love to make and serve again and again!


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
MethodMain Ingredient
Interest GroupHealthy,


 Spaghetti17 Ounce
 Prawn50 Medium (fresh or frozen)
 Arugula5 Cup (80 tbs)
 Lemon4 Medium (to make zest)
 Garlic4 Clove (20 gm), peeled
 Parmigianino cheese1 1⁄2 Cup (24 tbs), freshly grated
 Olive oil10 Tablespoon (1/2 cup +2 tablespoons more for prawn)
 Butter1 Tablespoon
 White wine1⁄4 Cup (4 tbs)
 Salt1 Pinch (to taste)
 Pepper1 Pinch (to taste)
 Italian seasoning/Herbes de provence1 Pinch

Nutrition Facts

Serving size

Calories 932 Calories from Fat 343

% Daily Value*

Total Fat 39 g59.8%

Saturated Fat 12.6 g62.9%

Trans Fat 0 g

Cholesterol 716.3 mg

Sodium 1536.3 mg64%

Total Carbohydrates 66 g22.1%

Dietary Fiber 2.2 g8.6%

Sugars 0.5 g

Protein 86 g172.3%

Vitamin A 13.8% Vitamin C 55.5%

Calcium 42.1% Iron 20.3%

*Based on a 2000 Calorie diet


1. Put fresh arugula and garlic in a food processor fitted with a metal blade “Pulse” a couple of times, then turn “on” while you pour the olive oil into the arugula/garlic until mixture turns a golden green.
2. The mixture should look like a thick sauce.
3. Remove arugula/garlic mixture from processor and put it into a mixing bowl.
4. Fold in the cheese, and spices and set pesto aside while you prepare pasta and prawns.
5. Boil pasta for 10 minutes or until al dente (fully cooked, but not overly soft)
6. Drain water from pasta and return pasta to the pot – toss with a bit of olive oil and set aside while you sauté the prawns.
7. In a large sauté pan bring two tablespoons of olive oil, one tablespoon butter and two fresh peeled/chopped cloves of garlic to a sizzle over medium heat.
8. Add prawns to oil, season with salt, pepper and herbs. Cook prawns until pink on one side, then turn prawns, add splash of wine and continue to cook until prawns are completely pink. Don’t overcook!
9.Pasta should be completely covered in pesto sauce.
10. Put a generous portion of pesto pasta into middle of each plate.
11. Top with 7-8 medium sized prawns (fewer if prawns are large).
12. Sprinkle 1 tablespoon of lemon zest over top of each serving.

13. Serve immediately!

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