• 300grams prawns cooked
  • 300 ml thickened cream
  • 3 Tbsp sundried tomato pesto
  • 1 small eggplant -diced
  • 2 Zucchini – diced
  • 1 Spanish onion – diced
  • Handful mushrooms – sliced
  • Handful cherry tomatoes – whole
  • Kalamata olives – pitted
  • 2 Tbsp Italian mixed herbs
  • Salt and pepper – to taste
  • Jar of chargrilled pepper OR chopped capsicums.
  • Chopped fresh parsley
  • Fresh fettuccine pasta

  1. Bring a pot of salted water to the boil. Meanwhile, Chop all the veggies. In a skillet heat a little butter or olive oil and start to sauté the veggies.
  2. Once veggies have softened add the pesto and mix well. Pour thickened cream followed by the prawns and allow to simmer for a minute or two.
  3. Season with the Italian herbs & salt + pepper. Adjust seasoning to taste. Garnish with parsley and toss through the sauce.
  4. Once water has come to a boil cook the fresh fettuccine according to the packet instructions.
  5. Drain cooked al dentè pasta and mix through the sauce & Enjoy!

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