Name: Prawn And Red Pesto Fusilli Tricolore
Ingredients: 375 g Fusilli tricolore; (12oz); 4 tb Olive oil; 1 md Aubergine; roughly chopped,; ; salted; 2 Red peppers; deseeded and; ; roughly chopped; 3 tb Red pesto; 1 400 gram pac frozen prawns; defrosted; Salt and freshly ground black pepper; Fresh basil leaves to garnish

There is another warfare of far greater importance than any war that was ever waged by man. It is a warfare which concerns not two or three nations only, but every Christian man and woman born into the world. The warfare I speak of is the spiritual warfare. It is the fight which everyone who would be saved must fight about his soul… It has its watchings and fatigues. It has its sieges and assaults. It has its victories and its defeats. Above all, it has consequences which are awful, tremendous, and most peculiar. In earthly warfare the consequences to nations are often temporary and remediable. In the spiritual warfare it is very different. Of that warfare, the consequences, when the fight is over, are unchangeable and eternal.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains		Sainsbury10	4	servings

INGREDIENTS

375	g	Fusilli tricolore; (12oz)
4	tb	Olive oil
1	md	Aubergine; roughly chopped,
		; salted
2		Red peppers; deseeded and
		; roughly chopped
3	tb	Red pesto
1		400 gram pac frozen prawns; defrosted
		Salt and freshly ground black pepper
		Fresh basil leaves to garnish

INSTRUCTIONS

Bring a large pan of salted water to the boil and cook the pasta following
the instructions on the pack. When cooked rinse under hot water to
de-starch and then refresh under cold water.
Wash and dry the aubergine. Heat the oil in a frying pan. Fry the peppers
and aubergine for 4-5 minutes. Add 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.
Converted by MC_Buster.
NOTES : Seafood and vegetable pasta dish, a quick and easy suppertime dish.
Converted by MM_Buster v2.0l.

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