Seafood Bavettine with Homemade Pesto 自家製香草醬海鮮意粉

自家製香草醬新鮮美味，容易製作，而且比市場上任何一樽樽的製成品更健康更便宜。

製作後可放入密封罐中並將其存放在雪櫃大約1週。

份量：3-4人
時間：45分鐘

香草醬材料：

新鮮番茜 x 4束（只用葉）
甜羅勒 x 10片葉
蒜頭 x 4粒（切一半）
紅蔥頭 x 2粒（切四份）
帕爾瑪芝士 x 60克（切粒）
特級初榨橄欖油 x 10湯匙
海鹽 x 1茶匙
黑胡椒 x 1茶匙
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海鮮意粉材料：

蒜頭 x 6粒（切碎）
紅蔥頭 x 3粒（切片）
老虎蝦 x 12隻（洗淨，切掉腿和觸）
蜆 x 24粒
迷你紅椒 x 2個（切粒）
迷你黃椒 x 2個（切粒）
泰國蘆筍 x 12條（切成1"長）
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Bavettine意粉 x 1包 / 500克（可以換成任何其他意粉）
橄欖油 x 2湯匙
海鹽 x 1茶匙

做法：

1.將所有香草醬材料放入攪拌機中攪拌至質地光滑，待用。（隨意加減海鹽和黑胡椒來調較自己口味，喜歡吃辣的話，加些辣椒也可）
2.在平底鍋中加一些油，用大火炒蒜頭和紅蔥頭至少許金黃色。
3.加入海鮮、蔬菜，然後香草醬並繼續炒約5-8分鐘。
4.同時，在開水中加入橄欖油和海鹽，把意粉煮大約6-8分鐘。
5.將煮熟的意粉加入海鮮香草醬汁中炒一回兒，或者將醬汁直接放在意粉上。

Homemade pesto is fresh and tasty, easy to make and way healthier and cheaper than any manufactured pesto jars you can find in the market.

You can make it and store it in a air-tight jar in a fridge for approximately 1 week of time.

Portion: 3-4pax
Time: 45mins

Ingredients for Pesto:

Fresh parsley x 4 stalks (use only leaves)
Fresh sweet basil x 10 leaves
Garlic x 4pcs (cut in half)
Shallots x 2pcs (cut in half)
Parmesan x 60g (cut in big cubes)
Extra virgin olive oil x 10tbsp
Sea salt x 1tsp
Black pepper x 1tsp
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Ingredients for Seafood Bavettine:

Garlic x 6pcs (finely chopped)
Shallots x 3pcs (sliced)
Tiger prawns x 12pcs (washed, cut away the legs and antennas)
Clams x 24pcs
Mini red paprika x 2pcs (diced)
Mini yellow paprika x 2pcs (diced)
Thai asparagus x 12pcs (cut in 1" long)
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Bavettine x 1pack (500g) (can be replaced by any other pasta)
Olive oil x 2tbsp
Sea salt x 1tsp

Direction:

1. Put all the ingredients for pesto into a blender and blend until texture is smooth. Put it aside. (Adjust your own taste by adding more or less sea salt and black pepper. You can even add in fresh chilli if you like spicy)
2. Add some oil in a frying pan and fry the garlic and shallots in high heat until slightly golden.
3. Add in the seafood, followed by the vegetables. Add in the pesto and continue to fry for about 5-8 minutes.
4. In the meantime, add in olive oil and sea salt in boiling water, cook the bavettine for 6-8 minutes until al dente.
5. You can add in the cooked bavettine into the seafood pesto sauce and fry for a while, or you can simply place the sauce on top of the pasta.