There Pasta with pistachio pesto and prawns it’s a first course delicious and fast; made with pasta of your choicein this case spaghetti, first blanched in water; Then seasoned with tasty homemade pistachio pesto; finally enriched with pan-fried prawns with the scent of aromatic herbs and a sprinkling of chopped pistachios. Imagine one creamy pasteenveloping, from taste of sea And mountains ;with that touch of crunchiness gifted by grain of dried fruit! Poetry for the taste buds!
After the success of the classic Pasta with pesto, the Trapani-style Busiate; I thought I’d propose a new pairingwhich turned out to be the case super deliciousas well as practical. If you prepare the pistachio pesto in advanceit will be enough boil your favorite pasta: short, long. sauté the prawns, risotto in the pan for a creamier result; and your pasta with pistachio pesto and prawns will be ready to serve on the table in 30 minutes! Perfect for lunch and for dinner; but also Special occasions as Christmas And New Year’s, excellent alternative to the more classic Spaghetti with clams and the beloved Calamarata, I’m sure you’ll make a wonderful impression!
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Pasta recipe with pistachio pesto and prawns
| Preparation | Cooking | Total |
|---|---|---|
| 15 minutes | 15 minutes | 30 minutes |
| Quantity 4 people |
|---|
How to make pasta with pistachio pesto and prawns
First of all, make your pesto, alternatively, you can also use the one you already bought.
Then sauté the prawns in the pan for 5 minutes with a drizzle of oil and cover. Do this operation with the whole shell, because it contains the tastiest part of the juice.
In the meantime you can bring the pan with the pasta water to the boil with some salt.
Finally, shell the prawns, dropping the juice from their carapace into the pan in which you cooked them and place them on a separate plate.
Then chop the fragrant herbs with a knife and mix them together with the prawns with a drizzle of oil and always keep aside.
Also set aside the pan with the prawn juice.
Then blanch the pasta and take it out particularly al dente, then drain it directly into the pan with the prawn juice and 3 – 4 tablespoons of cooking water, cook on a gentle heat and add more water if necessary, until they are cooked to perfection.
Then at the end of cooking, add the pesto directly to the pasta in the pan and dilute with a few spoons of hot water while stirring:
At this point add the fragrant prawns and consider whether to add a few more spoonfuls of hot water to make the mixture creamy.
Finally serve hot. Here’s yours ready Pasta with pistachio pesto and prawns
my advice is to consume them hot immediately, if there are any leftovers they are delicious even the next day.