Seafood and egg pasta
Ingredients
- 175g (6oz) pasta bows
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4 large British Lion eggs
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6 tablespoons olive oil
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3 tablespoons pesto sauce
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2 tablespoons white wine vinegar
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1 tablespoon lemon juice
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1/2 teaspoon Dijon mustard
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350g (12oz) mixed cooked shellfish, thawed if frozen
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1 onion, chopped finely
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salt and freshly ground black pepper
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freshly chopped parsley, to garnish
Preparation time: 5 mins, cooking time: 20 mins, serves: 4.
A filling salad with a taste of the Mediterranean
Method
- Cook the pasta for 8-10 minutes in boiling salted water, or until tender. Rinse in cold water and drain.
- Put the eggs in a small pan, cover with cold water and bring to the boil. Boil for 7 minutes and then drain and rinse in cold water, tapping the shells all over. When cold, peel away the shells and quarter.
- Place the oil, pesto sauce, white wine vinegar, lemon juice, mustard seasoning in a large bowl and whisk together with a fork.
- Add the drained pasta, shellfish, eggs, and onion and gently mix. Serve in bowls, garnished with freshly chopped parsley.