Get your week off to a flying start with a fresh and vibrant seafood pasta.
Ingredients
- 350g spaghetti
- 200g green round beans, trimmed, halved
- Olive oil spray
- 250g medium green prawns, peeled, deveined, halved lengthways
- 250g white fish fillets, cut into 2cm pieces
- Fresh basil leaves, to serve
Pesto
- 1 cup fresh basil leaves
- 1/3 cup fresh continental parsley leaves
- 20g (1/4 cup) finely grated parmesan
- 2 tablespoons pine nuts, lightly toasted
- 1 teaspoon finely grated lemon rind
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons hot water
Method
- Step 1To make the pesto, place the basil, parsley, parmesan, pine nuts, lemon rind and garlic in the bowl of a food processor, and process until finely chopped. Add oil and water, and process until well combined. Season with salt and pepper.
- Step 2Cook the spaghetti in a large saucepan of salted boiling water until al dente, adding the beans in the last 2-3 minutes of cooking. Drain, reserving 60ml (1/4 cup) of the cooking liquid.
- Step 3Meanwhile, heat a frying pan over high heat. Spray with oil. Cook the prawns and fish, stirring occasionally, for 3-4 minutes or until cooked through.
- Step 4Add the spaghetti, beans and pesto to the seafood mixture. Toss to combine, adding enough of the reserved cooking liquid to coat the pasta. Divide the spaghetti mixture among serving bowls. Top with basil leaves.
- Diabetes friendly
- Low sodium
- Low sugar
Nutrition
2223 kj
Energy
14g
Fat Total
3g
Saturated Fat
6g
Fibre
33g
Protein
101mg
Cholesterol
276.86mg
Sodium
1g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
Notes
Liguria’s most famous culinary contribution to the world, pesto, takes centre stage here.
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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