Yield: 4 servings
|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.