| 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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