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Ingredientes
- 375 gm Fusilli tricolore, (12oz)
- 4 Tbsp. Extra virgin olive oil
- 1 med Aubergine, roughly minced, salted
- 2 x Red peppers, deseeded and roughly minced
- 3 Tbsp. Red pesto
- 1 x 400 gram pac frzn prawns, defrosted
- Â Â Salt and freshly grnd black pepper
- Â Â Fresh basil leaves to garnish
Direcciones
- Bring a large pan of salted water to the boil and cook the pasta following the instructions on the pack. When cooked rinse under warm water to de-starch and then refresh under cool water.
- Wash and dry the aubergine. Heat the oil in a frying pan. Fry the peppers and aubergine for 4-5 min. Add in 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.
- NOTES : Seafood and vegetable pasta dish, a quick and easy suppertime dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 174 | 75% |
| Total Fat 19.64g | 25% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 107mg | 4% |
| Potassium 528mg | 15% |
| Total Carbs 13.37g | 4% |
| Dietary Fiber 7.1g | 24% |
| Sugars 6.26g | 4% |
| Protein 3.3g | 5% |
