Spaghetti with pesto & seafood

Spaghetti with pesto & seafood

(2) Rate it

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Get your week off to a flying start with a fresh and vibrant seafood pasta.

Featured in
Spaghetti recipes, Winter recipes


  • 350g spaghetti
  • 200g green round beans, trimmed, halved
  • Olive oil spray
  • 250g medium green prawns, peeled, deveined, halved lengthways
  • 250g white fish fillets, cut into 2cm pieces
  • Fresh basil leaves, to serve


  • 1 cup fresh basil leaves
  • 1/3 cup fresh continental parsley leaves
  • 20g (1/4 cup) finely grated parmesan
  • 2 tablespoons pine nuts, lightly toasted
  • 1 teaspoon finely grated lemon rind
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons hot water


  • Step 1
    To make the pesto, place the basil, parsley, parmesan, pine nuts, lemon rind and garlic in the bowl of a food processor, and process until finely chopped. Add oil and water, and process until well combined. Season with salt and pepper.
  • Step 2
    Cook the spaghetti in a large saucepan of salted boiling water until al dente, adding the beans in the last 2-3 minutes of cooking. Drain, reserving 60ml (1/4 cup) of the cooking liquid.
  • Step 3
    Meanwhile, heat a frying pan over high heat. Spray with oil. Cook the prawns and fish, stirring occasionally, for 3-4 minutes or until cooked through.
  • Step 4
    Add the spaghetti, beans and pesto to the seafood mixture. Toss to combine, adding enough of the reserved cooking liquid to coat the pasta. Divide the spaghetti mixture among serving bowls. Top with basil leaves.

  • Diabetes friendly
  • Low sodium
  • Low sugar


  • 2223 kj


  • 14g

    Fat Total

  • 3g

    Saturated Fat

  • 6g


  • 33g


  • 101mg


  • 276.86mg


  • 1g

    Carbs (sugar)

  • 64g

    Carbs (total)

All nutrition values are per serve


Liguria’s most famous culinary contribution to the world, pesto, takes centre stage here.

  • Author: Chrissy Freer
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste



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