Seafood Campanelle with Spinach Pesto
A quick and easy, yet elegant dinner entree, Seafood Campanelle with Spinach Pesto is perfect for weeknight or special occasion dinners.
Servings: 4
Calories: 850kcal
Ingredients
- 3 packed cups baby spinach
- 2 cups olive oil
- 2 large cloves garlic, minced
- ¾ cup shredded Parmigiano Reggiano cheese
- 2.25 ounces pine nuts
- 1 pound campanelle pasta, cooked to al dente and drained according to package directions
- 2 packages Tuscan seafood medley (or about 9 ounces each frozen clams, mussels, and shrimp)
- 1 cup dry white wine
- 8 ounces lobster juice, substitute clam broth or seafood stock if desired
- ⅛ teaspoon black pepper
Instructions
- Cook the pasta and drain, keep warm in the cooking pot.
- Combine the baby spinach, olive oil, garlic, Parmesan cheese, and pine nuts in a blender or food processor; blend until smooth, set aside.
- In a large skillet combine the seafood medley, white wine, lobster juice and black pepper. Cover and heat to a boiling over high heat, stirring occasionally. Once the clams and mussels have opened reduce the heat to low, add 1 cup of the spinach pesto and simmer for about 2 minutes.
- Combine the cooked seafood medley with the broth in the pot with the cooked pasta, mix well. Serve immediately.
Notes
Adjust the thickness of the sauce easily by reducing the amount of lobster broth and white wine, or by adding more pesto. Cover and refrigerate unused pesto. Use within 5 days.
Nutrition
Calories: 850kcal | Carbohydrates: 97g | Protein: 39g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 1075mg | Potassium: 247mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1105IU | Vitamin C: 12.8mg | Calcium: 305mg | Iron: 9.1mg