Healthy Recipes

Low GI Holista Spaghetti with grilled prawn and pesto

Makes 4 servings

INGREDIENTS:

for Pesto
  • 2 cups fresh basil (rinsed and dried)
  • ½ cup pine nuts (lightly toasted)
  • 2 cloves garlic, peeled and finely chopped
  • ½ cup extra virgin olive oil
  • Kosher or sea salt
  • Fresh cracked black pepper
  • 1⁄2 cup freshly grated parmesan cheese
Grilled shrimp:
  • 1 lb medium to large shrimp, peeled and deveined
  • ½ cup pesto sauce
  • 1/8 cup olive oil
Plus

  • 8oz Holista Low GI Spaghetti

NUTRITIONAL INFORMATION
  • Calories 769
  • Fat, Total 52 g
  • Saturated Fat 8 g
  • Total Carbohydrate 45 g
  • Added Sugar 0 g Natural 1 g
  • Fiber 4 g
  • Protein 33 g
  • Cholesterol 191 mg
  • Trans Fatty Acid 0 g
  • Sodium 647 mg

DIRECTIONS:

Directions for Pesto:
  1. Combine first 3 ingredients into food processor. Using the pulse button, process until combined. Stop, scrape sides.
  2. Slowly add olive oil and continue to blend until well mixed and a paste forms.
  3. Remove from mixer. Add 1⁄4 cup cheese, mix until combined.
  4. Add salt and pepper to taste. Set aside at room temperature until ready for use.

Cook’s tip – Leftover Pesto can be held in the refrigerator for 5 days, or placed in an airtight container and frozen for 3 months.

Directions for Grilled Shrimp:
  1. Combine shrimp, ½ cup pesto ad 1/8 cup olive oil in mixing bowl, mixing well. Cover and set aside.
  2. Heat grill until hot.
  3. When grill is ready, remove shrimp from marinade, place shrimp on hot grill cooking 1-2 minutes on each side, remove shrimp from grill and set aside.
Low GI Spaghetti/ Noodle Directions:
  1. Fill a large pot ¾ full with water, bring to a boil.
  2. When pot of water is boiling, add Holista Low GI spaghetti to water.
  3. Bring back to boil, boil 3 minutes stirring occasionally, drain. (reserving 1⁄2 cup water)
  4. While noodles are still hot, add 1 cup of fresh pesto sauce and mix well. If mix is too dry slowly add some of the reserved pasta water to thin out sauce.
  5. Portion noodles into 6 equal servings.
  6. Add shrimp to each plate.
  7. Top with additional cheese or pesto sauce.
  8. ENJOY!