Fettuccini with the spicy flavor of morita chili accompanied by a delicious red pesto made from bell pepper, sun-dried tomatoes, basil, pink pine nuts, and of course Prego® Traditional Sauce, will be delightful. Try it, you will love it.
1/4 cups pine nuts, toast, reserve some for garnish
2 cloves garlic
1 cup vegetable oil, of sun-dried tomato
2 morita chiles
1/2 cups Prego® traditional sauce
2 tablespoons butter
1 tablespoon garlic, finely chopped
2 cups shrimp
1 bunch basil, for garnish
1/4 cups Parmesan cheese, grated
Preparation
10 mins
30 mins
Low
Heat water in a small pot over high heat until boiling, add salt, and cook the pasta according to the package instructions. Drain and set aside.
Heat water in a pot and immerse the basil leaves for 2 minutes, drain, and rinse with cold water. Set aside.
For the pesto, blend the basil, bell pepper, sun-dried tomatoes, almond, Parmesan cheese, pine nuts, garlic, tomato oil, morita chili, and Prego® Traditional Sauce.
Heat a skillet over medium heat, add butter, and cook the garlic and shrimp. Add the pasta and pesto, cook for 4 minutes, and mix very well.
Serve the pasta and add a bit of Parmesan cheese and basil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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