Pasta with salsa verde and seafood
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A no-cook sauce makes this simple seafood pasta a great choice when you don't have much time.
Ingredients
Egg pasta
300 g, (spiral)
Fresh flat-leaf parsley
½ cup(s)
Capers, rinsed, drained
¼ cup(s), rinsed, drained, (40g)
Salted anchovies in oil, drained
8 medium, (32g)
Garlic
1 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Lemon juice
¼ cup(s), (60ml)
Olive oil
1 tbs
Seafood marinara mix
500 g
Lemon(s)
1 medium, wedges to serve
Instructions
1
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.
2
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.
3
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.
4
Add the cooked seafood and salsa verde to the pasta and toss gently to combine. Serve with a lemon wedge.
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