By Jillian Adamson
G - Pink Pesto, Prawn & Pepper Courgetti (Tweaked from original)
For this dreamy linguine, you'll serve juicy king prawns and pasta in a blushing sun-dried tomato pesto sauce, with soft cheese and sweet pepper. Luxury - in a hurry!
https://www.gousto.co.uk/cookbook/recipes/pink-pesto-prawn-pepper-linguine
For 2 people [double for 4]
Updated at: Thu, 17 Aug 2023 04:05:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
5
Low
Nutrition per serving
Calories431.6 kcal (22%)
Total Fat26.9 g (38%)
Carbs16.1 g (6%)
Sugars10.3 g (11%)
Protein28 g (56%)
Sodium1142.4 mg (57%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Boil a kettle.
Step 2
Spiralize your courgettes into courgetti, and set aside.
Step 3
Chop the pepper in half (scrape the seeds and pith out with a teaspoon) and cut into thin strips.
Step 4
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat.
Step 5
Once hot, add the pepper strips and cook for 5-7 min or until softened.
Step 6
While the pepper is cooking, peel and finely slice the garlic.
Step 7
Once the pepper has softened, add the sliced garlic and prawns to the pan and cook for 1-2 min.
Step 8
Add the tomato paste and white wine to the pan and cook for 1 min.
Step 9
Add the soft cheese, sun-dried tomato nut pesto, chilli flakes and 50-75ml water to the pan and cook for 2 min or until a thick sauce remains
Step 10
Season with a generous pinch of salt and pepper.
Step 11
Heat a separate large frying pan with 1 tbsp olive oil and add your courgetti.
Step 12
Cook until slightly softened, for 2-3 mins.
Step 13
Add the courgetti to the pan and give everything a mix up – this is your pink pesto, prawn & pepper courgetti.
Step 14
Tip: Add a splash more water if your sauce is looking a little dry!
Step 15
Enjoy!
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