Italian prawn and pesto pasta
Deliciously flavoured Mediterranean salad with shrimp/prawns
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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