ANYTIME PESTO & PRAWN PASTA SALAD
Lemon zest and crème fraîche make this seafood pasta dish with king prawns and green beans rich and zingy - enjoy it hot or cold
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions, adding the beans for the final 2 mins. Meanwhile, toast the pine nuts in a dry pan.
- Drain the pasta, reserving a cup of water. Return the pasta and beans to the pan, and add the pesto, crème fraîche, prawns, lemon zest and juice, and pine nuts. Season well. If the sauce is a little thick, add a splash of the pasta water. When you're ready to serve, scatter over the rocket. Eat hot, or leave to go cold, put in the fridge and eat as a pasta salad.
Nutrition Facts : Calories 567 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.2 milligram of sodium
PESTO PASTA SALAD WITH PRAWNS
This cold pesto pasta salad is an easy and healthy summer recipe. With tomatoes, prawns and rocket then tossed with pesto it's a delicious and quick recipe.
Provided by Amy Fulwood
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Cook the pasta according to packet instructions in salted water. Drain and run under cold water until cooled.
- Add the pasta, prawns, cherry tomatoes, rocket, pesto, lemon juice, garlic, chilli flakes and parmesan to a bowl, season well with salt and pepper and toss everything together.
Nutrition Facts : Calories 489 kcal, Carbohydrate 63 g, Protein 22 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 101 mg, Sodium 573 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
PASTA SALAD WITH PESTO & PRAWNS
This is a wonderful, zingy dish, perfect for a lunch out in the garden - use our recipe for homemade pesto to make it extra special
Provided by Good Food team
Categories Lunch, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Plunge the pasta into a large pan of salted boiling water and cook according to packet instructions until al dente. Drain the pasta into a colander and hold it under cold running water to cool it down quickly.
- Shake off the excess water and tip the pasta into a large bowl. Toss in 1 tbsp olive oil to coat thoroughly (this helps stop the pasta from sticking together), then add the prawns.
- Mix the pesto, mayonnaise and lemon or lime juice with some salt and pepper to taste. If you need to slacken the mixture a bit, stir in a little more olive oil. Pour the pesto dressing over the pasta and prawns and give everything a good stir. Add the parsley and basil leaves and stir again, then pile into your serving dish and serve scattered with extra shredded basil leaves, plus lemon wedges for squeezing over the salad.
Nutrition Facts : Calories 600 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 78 grams carbohydrates, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2 milligram of sodium
PESTO PASTA WITH SHRIMP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.
FABULOUS PESTO PASTA SALAD
This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!
Provided by ERILEY
Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g
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