Prawn & Pesto Pasta
A fresh, creamy pesto pasta with king prawns, spinach and tomatoes. Cottage cheese is added to the pesto to create a rich, silky sauce while keeping it lighter and adding an extra hit of protein. A quick, satisfying, high-protein take on a classic pesto pasta.
Calories
540
Protein
55g
Fibre
7g
Carbs
44g
Fat
13g
Ingredients
Serves 1
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40g short pasta, dried
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150g cooked king prawns
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100g fat-free cottage cheese
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80g fresh baby spinach
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1 tablespoon red pesto
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60g frozen peas
To serve
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15g pecorino cheese, grated
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40g fresh cherry tomatoes, halved
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Black pepper
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Dried chilli flakes, optional
Method
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Cook pasta in salted water, as per packet instructions
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In a dry frying pan, wilt spinach leaves on medium heat, then set to the side
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Once pasta is cooked, drain excess water
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On a low heat, combine cooked pasta, pesto, frozen peas, and wilted spinach to the pasta pan
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Mix in cottage cheese until thoroughly combined
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Add king prawns to the pan to warm through
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Serve with grated pecorino and fresh tomatoes
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Season with black pepper and chilli flakes
Top Tip...
- Serve this pasta dish with a portion of broccoli or cannellini beans for extra fibre