Recipe for Prawn and Red Pesto Fusilli Tricolore 
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Yield:
4 servings
Ingredients:
Amount Ingredient
375 gm Fusilli tricolore, (12oz)
4 tbl Olive oil
1 med Aubergine, roughly chopped, salted
2 x Red peppers, deseeded and roughly chopped
3 tbl Red pesto
1 x 400 gram pac frozen prawns, defrosted
Salt and freshly ground black pepper
Instructions:
Instructions: Bring a large pan of salted water to the boil and cook the pasta following the instructions on the pack. When cooked rinse under hot water to de-starch and then refresh under cold water.

Wash and dry the aubergine. Heat the oil in a frying pan. Fry the peppers and aubergine for 4-5 minutes. Add the prawns and heat through for a further minute.

Mix the pasta, pesto, vegetables and prawns, season to taste. Garnish with fresh basil and serve immediately.

NOTES : Seafood and vegetable pasta dish, a quick and easy suppertime dish.

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