Fusilli With Watercress Pesto And Grilled Rosemary Prawns

Inspired by a trip to Baguio last year, this pasta dish is a good example of why Roddy likes experimenting with local ingredients—it always results in a why-didn’t-I-think-of-that?

PREP TIME: 20 minutesCOOK TIME: 20 minutesTOTAL TIME: 40 minutes


Fusilli with Watercress Pesto and Grilled Rosemary Prawns

  • 300 Grams of fusilli pasta cooked according to package directions
  • 400 Grams of watercress leaves stripped from stems
  • 1 3/4 cups olive oil
  • 2/3 Cup macadamia nuts
  • 1 cup parmesan cheese
  • Salt to taste
  • 1 kilo Prawns (Sugpo) deveined and shelled with tails left on
  • 1/2 Cup extra virgin olive oil
  • 1/4 Cup fresh rosemary
  • Salt for seasoning


  1. Make the pesto: Put watercress leaves in a food processor. Pulse while simultaneously pouring in the olive oil in a thin stream. Open the lid and add macadamia nuts, cheese, salt, and pepper. Pulse again to crush the nuts to tiny, not pasty, bits.
  2. Make the grilled rosemary prawns: Toss prawns gently in olive oil and rosemary leaves. Spread out prawns on a tray and season with salt and pepper. Grill each prawn on both sides, about 2 minutes per side, on a stovetop grill or barbecue grill.
  3. Toss cooked pasta in pesto. Arrange prawns on top of pasta. Serve.

Share This

You May Also Like

About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

Leave a Reply

Your email address will not be published. Required fields are marked *