Spaghetti With Pesto & Seafood

By Chrissy Freer

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Get your week off to a flying start with a fresh and vibrant seafood pasta.

All you have to do is throw all your ingredients of Spaghetti With Pesto & Seafood

  1. 350g spaghetti
  2. 200g green round beans, trimmed, halved
  3. Olive oil spray
  4. 250g medium green prawns, peeled, deveined, halved lengthways
  5. 250g white fish fillets, cut into 2cm pieces
  6. Fresh basil leaves, to serve
  7. 1 cup fresh basil leaves
  8. 1/3 cup fresh continental parsley leaves
  9. 20g (1/4 cup) finely grated parmesan
  10. 2 tablespoons pine nuts, lightly toasted
  11. 1 teaspoon finely grated lemon rind
  12. 2 garlic cloves, finely chopped
  13. 1 tablespoon olive oil
  14. 2 tablespoons hot water

The instruction how to make Spaghetti With Pesto & Seafood

  1. To 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.
  2. Cook 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.
  3. Meanwhile, 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.
  4. Add 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.

Nutritions of Spaghetti With Pesto & Seafood

fatContent: 531.297 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 64 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 33 grams protein
sodiumContent: 101 milligrams cholesterol

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