Go-to prawn and pesto spaghetti

1. Place the frozen prawns in tepid water to thaw, then rinse and drain on paper towels.
2. Reserve a few basil leaves for garnish. Add the remaining basil leaves, almonds, garlic, sugar and half the lemon juice to a food processor and process until finely chopped. With motor running, gradually add the olive oil. Transfer to a bowl, stir in the parmesan and season well. Cover the pesto to prevent discolouration and set aside. 
3. Meanwhile, cook the spaghetti in boiling, salted water for 6-8 minutes, or until al dente. Drain, and reserve ½ cup of the cooking water. 
4. Add the butter to a large frying pan and place over a medium heat. Add the prawns and cook for 2 minutes, turning, or until the prawns turn pink. Remove to another dish and cover to keep warm. 
5. Add the extra oil to the same frying pan. Add the leek and cook over medium heat for 4-5 minutes, or until tender. Return the prawns to the pan with the lemon zest, remaining juice, reserved pasta water and half the pesto. 
6. Transfer to a large bowl, add the spaghetti and toss to coat. 

Cook’s Tips: 

Get inspired: Freeze the prawn shells and use later to make a seafood stock.
For a vegetarian version, omit the prawns, use zucchini noodles and add frozen peas.

To Serve:

Serve the spaghetti topped with the extra pesto. Garnish with the reserved basil leaves and sprinkle with extra parmesan.