Green Goddess Prawn Conchiglie

Step up your pasta game with a healthy and vibrant Green Goddess pasta sauce. This dish utilises the fresh flavour of herbs, nutrient-rich spinach and creamy avocado to create a beautiful spring green sauce which is stirred into pasta and featured succulent prawns.

Inspired by the viral Green Goddess trend that took social media sites by storm, and fitting into our 2024 food trends predictions (https://www.pilgrimfoods.co.uk/2024-food-trends), this dish is sure to be an insta-worthy option for your trend-following diners.

This dish was created by 2018 Master Chef quarter finalist, Chloe Milburn. With a background in marketing, Chloe is now pursuing her culinary passion and is working as a private chef, recipe developer and food stylist, working with major brands including Anchor, BOB, Cravendale and Morisons. Chloe has used her culinary expertise to design this health-conscious, simple and delicious pasta dish.

Method:

1. Bring some salted water to the boil, add the conchiglie pasta and cook for 10-12 minutes until al dente.
2. While the pasta is boiling, add the Green Goddess sauce ingredients to a blender, adding 1tsp of salt and ½ tsp of pepper. Blitz together until smooth, adding more oil if required.
3. In a separate non-stick pan, heat the chilli oil over a medium heat, then add the prawns. Cook on both sides for a couple of minutes until pink in colour, then remove from the heat and set aside.
4. Drain the pasta once it’s finished cooking, leaving a cupful of pasta water to add to the sauce later. Return the pan to the heat and add the conchiglie, 4tbs of the Green Goddess sauce and some of the reserved pasta water. Mix until combined and heat through before serving.
5. To Finish, sprinkle with chilli flakes, add a drizzle of chilli oil, some shaved parmesan and cracked black pepper.

Ingredients:

For the Green Goddess Sauce:

Small handful parsley 
Small handful basil 
Small handful chives 
50g Parmesan, grated 
Juice of 1 lemon 
Small handful of Chefs’ Selections cashews 
2tsp  Garlic puree 
Small handful spinach
3 spring onions, roughly chopped 
1 avocado 
200ml Extra virgin olive oil

Additionally:

1tbsp chilli oil 
Chefs’ Selections Large Coldwater Prawns
250g Chefs’ Selections conchiglie 
Small handful basil leaves
Small handful Parmesan shavings