This pasta is a quick, mid-week summer meal that’s filled with flavour.
Garlicky basil & mussel pasta
Serves 4
Ingredients
1 box (500g) crumbed garlic half shell West Coast mussels
1 Tbsp olive oil
1 packet (400g) red lentil pasta, linguine or spaghetti
1 tub (120g) basil pesto
1 Tbsp butter
1 packet (125g) mangetout
2 cloves garlic, chopped
4-5 radishes, sliced
Salt and milled pepper
Lemon or lime juice, to finish
Basil leaves, to garnish
Method
- Preheat oven to 200˚C.
- Place mussels on a baking tray, drizzle with oil and roast for 15-20 minutes.
- Cook pasta according to packet instructions.
- Drain, rinse and toss pasta with pesto.
- Heat a pan with butter on a medium-high heat, fry garlic and mangetout for about 3-4 minutes.
- Divide pasta, mussels and radishes between 4 plates.
- Season and drizzle with lemon or lime juice and garnish with fresh basil.
Recipe & photos courtesy of Fresh Living magazine
Also read: Creamy lemon pasta
