Prawn and red pesto fusilli tricolore
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 375 | grams | Fusilli tricolore; (12oz) |
| 4 | tablespoons | Olive oil |
| 1 | medium | Aubergine; roughly chopped, |
| ; salted | ||
| 2 | Red peppers; deseeded and | |
| ; roughly chopped | ||
| 3 | tablespoons | Red pesto |
| 1 | 400 gram pac frozen prawns; defrosted | |
| Salt and freshly ground black pepper | ||
| Fresh basil leaves to garnish | ||
Directions
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.