Prawn and red pesto fusilli tricolore

Yield: 4 servings

Measure Ingredient
375 grams Fusilli tricolore; (12oz)
4 tablespoons Olive oil
1 medium Aubergine; roughly chopped,
\N \N ; salted
2 \N Red peppers; deseeded and
\N \N ; roughly chopped
3 tablespoons Red pesto
1 \N 400 gram pac frozen prawns; defrosted
\N \N Salt and freshly ground black pepper
\N \N Fresh basil leaves to garnish

Bring a large pan of salted water to the boil and cook the pasta following the instructions on the pack. When cooked rinse under hot water to de-starch and then refresh under cold water.

Wash and dry the aubergine. Heat the oil in a frying pan. Fry the peppers and aubergine for 4-5 minutes. Add the prawns and heat through for a further minute.

Mix the pasta, pesto, vegetables and prawns, season to taste. Garnish with fresh basil and serve immediately.

Converted by MC_Buster.

NOTES : Seafood and vegetable pasta dish, a quick and easy suppertime dish.

Converted by MM_Buster v2.0l.

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