Whole Grain Spaghetti Prawns Pasta with Cottage Cheese and Red Pesto
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 25 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients for the sauce
- 2 tbsp Chorio Olive Oil Koroneiki variety 1L
- 2 sticks Alion spring onion 150g finely chopped
- 1 tbsp Ardo diced garlic 250g
- 1 pack Alion cherry tomatoes 250g cut in half
- 1 pack Edesma Vannamei Shrimp Raw 16/20 800g
- 1 tin of Pelargos chopped classic 400g
- ½ jar Agnesi red pesto sauce 185g
- 1 tsp Maldon sea salt flakes 250g
- ½ tsp Maldon crushed pepper 50g
- Ingredients for serving
- 1 packet Agnesi spaghetti whole grain 500g
- 1 packet of Arla Cottage cheese with protein 200g
- 1 packet of Alion basil 30g
- 2 tbsp Chorio Olive Oil Koroneiki variety 1L
METHOD
1. In a saucepan, add water and a teaspoon of salt and heat over medium-high heat until the pasta comes to a boil.
2. Meanwhile, in a non-stick pan, add the olive oil and saute the onion until it becomes soft.
3. Add the tomato sauce, the red pesto and stir. On top of the sauce add the shrimps and simmer for 5-6 minutes until cooked through.
4. Season with salt and pepper and set the pan of sauce aside.
5. Prepare the pasta according to the instructions on the package.
6. Drain the pasta in a colander. Keep a glass of water behind from the water you boiled the pasta.
7. Reduce heat and add cream. Stir and cook for 5 minutes.
8. Add the pasta to the sauce and the half glass of water and stir.
9. Serve the pasta and garnish on top with a spoonful of cottage cheese, basil leaves and a drizzle of olive oil.
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