Got this recipe from "The Daily Struggles of the Demestic Un Goddess"
1/2 lb frozen calamari (I used frozen seafood medley as I could not find frozen calamari last night at Loblaws)
1/2 lb frozen scallops (I figured I am using frozen seafood medley, I did not really need scallops)
1 lb imitation crab (Joe is not a big friend of imitation crab... he only likes it when it is in sushi, so I used frozen shrimps)
1 onion
1 jar marinated artichokes
1 jar roasted red peppers
1/2 jar oil-packed sundried tomatoes
1 small jar of pesto
1 tomato
lots of garlic
1 cup of 1% milk (recipe calls for evaporated milk, but I did not have any, and was too lazy to go out and get it)
parmesan cheese
1 bag of pasta (recipe calls for tortoglioni but I went with penne, after all, they look almost the same!)
1. cook pasta in a large pot of water according to instructions on the package
2. heat a touch of olive oil in a large skillet, add seafood, onion and garlic
3. cook in medium heat until almost done.
4. chop the roasted red peppers, sundried tomatoes, artichokes and fresh tomato
5. add all ingredients to the pan. Add pesto and milk
6. grate parmesan cheese over pan
8. serve sauce over pasta, top with parmesan!
1 comment:
100g fettuccini, ½ bunch fresh coriander, washed, 1 small clove garlic, chopped 1 tablespoon macadamia, coarsely chopped, squeeze lime juice, 1½ tablespoons light olive oil or vegetable oil, salt and pepper, 5 medium green prawns, peeled, deveined with tails intact, 2 tablespoons cream, METHOD bring a large pan of salted water to the boil and cook fettuccini according to packet instructions; drain and set aside, reserving ½ cup of cooking liquid. Meanwhile, coarsely chop the stems, leaves and root of the coriander and place into the bowl of a food processor, along with the garlic, nuts and lime juice. Process until broken down and smooth. While the motor is running, slowly drizzle in oil. Mixture should become a smooth, creamy sauce; season with salt and pepper. Remove a third of the coriander pesto and stir through the prawns. Cook prawns in a non-stick pan for 1-2 minutes or until just cooked through and remove. Pour cream into pan and heat through gently. Stir in remaining coriander pesto and adjust seasoning. Return prawns to pan and heat through.Pour coriander pesto sauce and prawns over pasta and toss to mix evenly. Stir in some of the pasta cooking water if sauce is too thick and serve immediately.
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