Italian prawn and pesto pasta

Italian prawn and pesto pasta

Deliciously flavoured Mediterranean salad with shrimp/prawns
Course Lunch
Servings 1
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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