Simple and delicious healthy recipes

Seafood Pesto Linguini

Seafood Pesto Linguini

I absolutely love seafood and now that we live in the French Alps I definitely don’t eat enough of it – quality seafood is hard to find here (and expensive too). But when we do have it, I like to keep the flavours light and fresh. This is exactly what some friends and I decided to do on a “girls night in” when our fellas were away on a rugby training camp. Living large haha.

Seafood Pesto Linguini

Serves 4

3 large zucchinis
150-200g Parsley & Basil Pesto
400g fresh mussels
300g fresh meaty white fish (like cod), cut into large chunks
400g whole prawns
100g fresh spinach leaves (4 very large handfuls)
2 red onions, finely diced
1 tbsp extra virgin olive oil
Himalayan or Celtic Sea salt and pepper to taste
Wedges of fresh lemon to serve



Make zucchini pasta by using a spiraliser, a julienne peeler or a normal peeler. If using a spiraliser, spiralise your zucchini as per the instructions. If using a julienne or normal peeler, then simply peel your zucchini in ribbons, turning the zucchini as you go until the whole zucchini has been used.

Place half of the olive oil in deep fry pan or pot and turn on to a medium-high heat.

Add the onion and sauté until fragrant.

Add all the seafood to pan and cook for about 5 mins.

Add the pesto and stir through and cook until the seafood is cooked (the mussels have opened and the fish cooked through).

Then add the zucchini and spinach and sir through briefly until it’s covered with the pesto.

Serve with wedges of lemon, a drizzle of the remaining olive oil and salt and pepper to taste.

Julienne peeler

This is the julienne peeler I use. I ordered it online for under $10 delivered.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: