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.