King Prawn Coriander Lime Pesto Pasta


This is one that’s been at the forefront since Chez Rose jumped on the healthy eating bandwagon. When we first decided that we wanted to eat a bit healthier, I spent hours scouring the Internet in search of the perfect recipes (or at least a good place to start). All the ‘healthy eating’ food that came before was bland and we’d find ourselves wanting to give up or allowing ourselves ‘cheat days’ just to eat something that would jump start the tastebuds.

This recipe was one that I stumbled across on The Kitchen Shed. I’ve adapted and changed the recipe to what suits us (I found that we wanted more veg with it) but the original is absolutely delicious. The recipe below is for my version, but I’d thoroughly recommend having a nosey around their website – the turkey bolognese is  scrummy and Mr Rose has had lots of lunch ideas from there.

The pesto can be a bit of a pain and a mess to make for each meal. I batch cook the pesto (usually about 8 servings) and then freeze 2 tablespoons of it in individual sandwich bags. I then get a sandwich bag out of the freezer in the morning and it’s ready to have for tea in the evening.

It serves two and if you already have the pesto made it should only take about 12 minutes to cook. We have this as a quick but tasty weeknight tea. The recipe and method for the lime coriander pesto can be found here:

Ingredients for the King Prawn Lime Pesto Pasta
150g raw king prawns
Small packet of baby sweetcorn
A few handfuls of spinach
1 red onion
2 tablespoons of lime coriander pesto
1 teaspoon of coconut oil
150g wholewheat spaghetti
Lime wedges to serve
Dried chili flakes to serve

Method for the King Prawn Lime Pesto Pasta

  1. Mix the prawns and the pesto in a bowl. Place in the fridge to marinade.
  2. Boil the kettle and put the pasta on to cook according to packet instructions.
  3. Finely chop the red onion and fry over a medium heat with the coconut oil
  4. Add the baby sweetcorn
  5. When the pasta is nearly cooked, add the prawns and pesto mixture and stir to combine. Don’t over cook the prawns, otherwise they will go rubbery. Look for them to turn a pink colour, but not to shrivel and curl up.
  6. When the pasta is cooked, drain and add to the frying pan.
  7. Stir together to combine all the flavours and serve with a sprinkle of dried child flakes on the top (don’t be too liberal with these; the flavour will take over the pesto) and a squeeze of lime (or a drizzle of lime juice if you’re tight like me!)


I’m all for the batch cooking pesto approach. It saves so much time in the long run!

If you try it, let me know.

Happy healthy cooking.

Around the Corner Fitness.

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