Image © Noel Cunningham
“I made this dish for those persons who don’t eat meat or who just want to take a break from meat. With this combination of pesto, coconut milk and ackee you’re in for an ital treat.” – Chef Noel Cunningham, Cuisine by Noel
Pesto-Coconut Cream Pasta with Ackee
Course:
Main Dish
Cuisine:
Caribbean
Ingredients
- 1 pack Penne
- 1 cup cream sauce
- 1/2 cup coconut milk
- 2 Tbsp. pesto
- Salt and pepper to taste
- Parmesan cheese optional
Preparation
-
Bring a large pot of lightly salted water to a boil. Cook lasagne noodles in boiling water for 8 to 10 minutes. Drain noodles, and leave to cool.
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In a medium frying pan, add coconut milk and cream sauce and allow to come to a boil; add pesto and let simmer.
-
Add the pasta, then ackee and stir to combine. Top with grated parmesan cheese and serve.
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