Fresh Tagliatelle with Shrimp
with red pesto and cherry tomatoes | 2 servings
.
Tags:
Recipe
Allergens:
Ei
•Tarwe
•Gluten
•Schaaldieren
•Melk (inclusief lactose)
•Cashewnoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
250 g
Fresh tagliatelle
(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)
160 g
Shrimp
(Contains: Schaaldieren)
80 g
Roasted pepper pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
40 g
Arugula
125 g
Red cherry tomatoes
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
to taste
Extra virgin olive oil
Nutrition Values
Energy (kJ)2320 kJ
Calories554 kcal
Fat16.9 g
Saturated Fat3.9 g
Carbohydrate75.1 g
Sugar4.9 g
Dietary Fiber5.6 g
Protein28.3 g
Salt1.2 g
Potassium214.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Wok or sautépan
•Paper Towel
Cooking Steps
1
- Halve the cherry tomatoes.
- Boil plenty of salted water in a pot or saucepan. Carefully separate the tagliatelle, then boil for 3 - 4 minutes.
- When finished, save some of the pasta water, then drain the pasta in a colander and set aside to steam out.
2
- Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat.
- Fry the shrimp for 3 minutes, then remove from the heat. Add the tagliatelle, pasta water, pesto and arugula.
- Season with salt and pepper and mix well.
3
- Transfer the pasta to two plates.
- Drizzle with the extra virgin olive oil.
- Garnish with the cherry tomatoes.
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