Spaghetti with pesto rosso, prawns and chives
Preparation time
5 min
Cooking time
15 min
Dietary preference
Meat
Difficulty
Easy
Region
Emilia Romagna
Servings
2
In this recipe
Preparation method
- Cook the spaghetti according to the instructions on the packet. Cook the peas for the last 5 minutes. Drain the mixture.
- Meanwhile, peel the onion and cut it into strips. Heat the olive oil in a large frying pan and fry the onion in it for 3 minutes over medium heat. Turn up the heat, add the prawns and fry for about 3 minutes until pink and cooked. Turn down the heat and stir in the Bertolli pesto rosso.
- Spoon the spaghetti with peas through the prawns. Chop the chives above them into small pieces and mix them with the spaghetti. Divide the spaghetti between 2 warm deep plates.
Ingredients
- 200 g Bertolli Spaghetti pasta (half a bag)
- 5 tbsp Bertolli Pesto Rosso
- 200 g frozen peas
- 1 red onion
- 2 tbsp Bertolli olive oil
- 200 g large raw peeled prawns
- 1 small bunch of fresh chives
View the nutritional value
| Energy | 799 kJ (191 kcal) |
| Protein | 35,2 g |
| Carbohydrates | 88,7 g |
| Sugar | 12,9 g |
| Fibre | 8,9 g |
| Fat | 30,7 g |
| Saturated fat | 5,0 g |
| Salt | 1,06 g |
