Madison life - spaghetti with prawns and salsa verde

Preparation 15 minutes
Cooking 15 minutes
Serves 6 as entrée or 4 as main

SALSA VERDE
2 cups (100g) baby rocket
1 bunch (40g) parsley leaves
¹⁄³ cup (30g) grated parmesan
¼ cup (55g) salted capers, rinsed
4 cloves garlic, peeled and chopped
3 anchovy fillets
¼ cup (60ml) lemon juice
¾ cup (185ml) olive oil, plus extra to fry

500g spaghetti
24 green prawns, peeled,
de-veined and chopped
Baby rocket, to serve
Lemon wedges, to serve

1 Bring a large pot of salted water to the boil.
2 To make the salsa verde, place all the ingredients, except the oil, into a food processor and process until combined. 
3 With the motor running, add the oil in a slow and steady stream. Set aside until needed.
4 Cook the spaghetti in boiling water until al dente, then drain.
5 When the pasta is almost cooked, heat extra oil in frypan over high heat. Add the prawn meat and cook for two minutes or until the prawns are cooked through.
6 Return the drained pasta to the pot along with the prawns. Add salsa verde to taste.
7 To serve, divide pasta between bowls and top each with a few rocket leaves and a lemon wedge.