Fusilli with prawns and pesto
A complete meal ready in just 30 minutes, with delicious flavours wrapped in pesto. Colour and flavour at your table!
Ingredients
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2 eggs
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1 dessert salt
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500 g large shrimp kernels
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200g fresh watercress leaves
Preparation Method
- Place the eggs in a pan, add enough water to cook the pasta. Boil the eggs for 1 minute, add the pasta, the salt and 8 minutes after boiling, add the prawn crumb. Boil for another 2 minutes.
- Remove the eggs from the pan, peel them and cut them into segments. Set aside.
- Drain the pasta with the prawns and fold it into the pesto. Mix with the watercress and garnish with the eggs.
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