Tagliatelle With Prawns and Pistacchio Pesto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • METHOD:
  • 1. Add 4 tablespoons of extra virgin olive oil to a food processor along with 100g pistachio and mix until it becomes a pesto-like creamy texture.
  • pistachio.
  • 2. Slice lemon rind into thin strips and then smaller pieces and put to the side.
  • 3. Boil 5L of water in a large pot.
  • 4. Put the saucepan on the stove at a medium heat and add EVOO and finely chopped garlic.
  • 5. Cook garlic until it begins to golden then add the prawns.
  • 6. Cook the prawns until they slightly change in colour (which only takes a few minutes), then add parsley and a sprinkle of salt.
  • 7. Keep this simmering until the prawns turn a much stronger shade of orange.
  • 8. Once the prawns are cooked, add the pistachio pesto and stir it through really well.
  • 9. Let the prawns simmer in the pistachio pesto at a low heat for approximately 10 minutes.
  • prawns.
  • 10. Your water should be boiling by now, so add the pasta and cook it to your desired preference (I love it al-dente, but follow the instructions on the packet so you don’t overcook it!).
  • 11. Once the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
  • HOW TO SERVE:
  • 1. Once the pasta is smothered in the pesto, it is ready to serve!
  • 2. Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre.
  • 3. Then, if you have some fennel leaves, add them to the top for added presentation.
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