Spaghetti With Pesto Seafood

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

The ingredient of Spaghetti With Pesto Seafood

• 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
• 1 cup fresh basil leaves
• 1 3 cup fresh continental parsley leaves
• 20g 1 4 cup finely grated parmesan
• 2 tbsp pine nuts lightly toasted
• 1 tsp finely grated lemon rind
• 2 garlic cloves finely chopped
• 1 tbsp olive oil
• 2 tbsp hot water

The Instruction of spaghetti with pesto seafood

• 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
• 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
• 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
• 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: n a
cholesterolContent: 33 grams protein
sodiumContent: 101 milligrams cholesterol

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