Italian prawn and pesto pasta

  • 140 g Buckwheat fusilli
  • 10 Cherry tomatoes, halved
  • 1/2 Red pepper, cut into strips
  • 1 tbsp Olive oil
  • 150 g Prawns (shrimp)
  • 1 Clove garlic, crushed
  • Italian herbs
  • 1 tbsp Pesto
  • 15 g Sun-dried tomatoes, drained
  • 4 Handfuls rocket
  1. Cook the fusilli according to instructions on packaging.

    Heat the grill to high. Place the tomatoes and pepper in a baking dish and cover with olive oil. Roast for about 8-10 mins.

    Season the shrimps with salt and pepper, Italian herb and crushed garlic. Place them in a baking dish and cook under the grill for about 4-5 mins.

    Mix the cooked pasta with the pesto, sun-dried tomatoes and rocket. Then toss in the roasted tomatoes, peppers and shrimps. Mix well season with salt and pepper, and serve warm.

Lunch

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