Name: Italian prawn and pesto pasta
Ingredients: 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 (or your favourite herbs); 1 tbsp green pesto; 15 g Sun-dried tomatoes, drained; 4 Handfuls rocket

Italian prawn and pesto pasta

Deliciously flavoured Mediterranean salad with shrimp/prawns

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Course Lunch

Servings

Calories 463 kcal

Ingredients

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 (or your favourite herbs)
1 tbsp green pesto
15 g Sun-dried tomatoes, drained
4 Handfuls rocket

Instructions

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.S
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.

Notes

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Nutrition

Serving: 2gCalories: 463kcalCarbohydrates: 49gProtein: 28gFat: 14g

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Italian prawn and pesto pasta