Pasta with salsa verde and seafood
300 g, (spiral)
Fresh flat-leaf parsley
Baby capers, rinsed, drained
¼ cup(s), rinsed, drained, (40g)
Anchovy fillets in oil, drained
8 medium, (32g)
1 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
¼ cup(s), (60ml)
Seafood marinara mix
1 medium, wedges to serve
- Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to the pan.
- Meanwhile, finely chop parsley, capers and anchovies together on a chopping board. Combine chopped parsley mixture in a bowl with the garlic, rind, juice and oil. Set aside.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add the marinara mix and cook, stirring, for 2–3 minutes or until just cooked through.
- Add the cooked seafood and salsa verde to the pasta and toss gently to combine. Serve with a lemon wedge.