Pesto Pasta Parcels

These easy cook parcels will complement cubes of salmon or white fish as well as prawns and scallops – just be sure to vary your cooking time to suit the needs of the seafood used.

Ingredients:

• 450g Dried Fettuccine, cooked as per packet instructions
• Ready made Pesto
• 4 tsps Olive Oil
• 2 cloves Garlic
• 125ml Dry White Wine
• Salt & Pepper

Method:

1. Cut out four sheets of greaseproof baking paper (approx 30cm square).
2. Mix the cooked fettuccine with about 4 tbsp’s of pesto.
3. Put 1 tsp of olive oil in the centre of each piece of the baking paper and divide the pasta between the four squares.
4. Place your choice of seafood on top.
5. Mix a little more pesto in with the garlic and spoon over the seafood.
6. Season and fold over the edges of the paper to form a parcel.
7. Bake in a preheated oven at 200°C – raw king prawns and raw cubed fish will take between 10-15 minutes, cooked shellfish and scallops will need around 6-8.
8. Serve from the paper parcels with salad and crusty bread.

Serves 4