Ingredients

• buckwheat fusilli - 5 oz. (140g)
• cherry tomatoes - 10 (halved)
• red pepper - ½ (cut into strips)
• olive oil - 1 tbsp.
• shrimps - 5 oz. (150g)
• garlic clove - 1 (crushed)
• Italian herbs - to taste
• pesto - 1 tbsp.
• sun-dried tomatoes - ¼ cup (15g) (drained)
• rocket - 4 handfuls

Preparation Instructions

1. Cook the fusilli according to instructions on packaging.

2. Heat the grill to high. Place the tomatoes and pepper in a baking dish and cover with olive oil. Roast for about 8-10 minutes.

3. Season the shrimps with salt and pepper, Italian herb and crushed garlic. Place them in a baking dish and cook under the grill for about 4-5 minutes.

4. Mix the cooked pasta with the pesto, sun-dried tomatoes and rocket. Then toss in the roasted tomatoes, peppers and shrimps. Mix well, seasoned with salt and pepper, and serve warm.