Sophisticated & refreshing, this classic dish incorporates all the things we love about a really good pasta.
Unlike the traditional pesto with basil, pine nuts and parmesan that is so classically Genoa, this instead omits the cheese completely! Garlic and loads of pistachios along with a generous glug of extra virgin olive oil combines with fresh basil and parsley to create a delicious medley of fresh flavors.
And like all good things, once you begin with a good foundation, the rest comes easy. Excellent jumbo prawns and sweet plump cherry tomatoes continue in the happy path already set by the pesto.
The choice of cherry tomatoes over grape is a crucial one since cherry tomatoes have all that sweetness and juice without that thicker skin. Taking no more than 30 minutes to prepare, I can't think of a better weeknight meal or a more elegant dinner when company is over. Serve with a really good dry white and some crusty bread and it doesn't get much better than that!
Gather the ingredients,Pesto: 1/2 cup shelled pistachios (roasted and salted is OK), 1 cup (approx 3-4 oz) fresh basil leaves, 1 cup packed parsley leaves, 2 cloves of garlic - peeled, 1/2 cup extra virgin olive oil, 2-3 tbs water as needed, 1/4 tsp salt & 1/4 tsp ground black pepper
2 garlic cloves - peeled, 1 punnet or 10.5 oz cherry tomatoes, sliced in half, 1 lb spaghetti, 1/4 cup extra virgin olive oil, 1-1/2 lb shelled & deveined jumbo prawns, 1 cup hot pasta water if needed, 1 tsp salt & 1/2 tsp ground black pepper
Pesto: To a blender or processor capable of making pastes or pestos, add the pistachios, basil, parsley, garlic, salt and pepper and the olive oil. Process until a dense paste is formed. Taste and adjust seasoning.
Prawns: Butterfly the prawns - slice along the back without cutting all the way through, the prawn should open up into 2 halves (like a book or butterfly).
Good to know: If small chunks of pistachios or parsley leaves remain, it is acceptable
Pasta: Bring a large pot of water to a rolling boil. Add 1/2 tbs salt and salt add the pasta. Cook according to directions on the packet. Sieve and retain 1-2 cups of the hot pasta water.
Add 1/4 cup olive oil and heat until very hot.
Add the 2 cloves garlic and saute on all sides until very brown. Remove and discard.
Add the prawns and over medium-high heat, saute for no more than 2 minutes or until the prawns begin to turn pink and curl up.
Immediately, add the pesto, salt, pepper. Stir and remove the pan from the heat.
You can also remove the prawns to a large platter. Toss in the pasta. If too dry, add 1/2 cup of the pasta water and a few tbs more if needed.
Add the halved cherry tomatoes, toss again and serve immediately.
Enjoy with a glass of good dry white!
Recipe for
Pasta con gamberi e pesto di pistacchi ~ Pasta with Shrimp & Pistachio Pesto
Preparation time - 15 mins
Cooking time - 15 mins
Serves 4
Shopping list
Pesto:
1/2 cup shelled pistachios (roasted and salted is OK)
1 cup (approx 3-4 oz) fresh basil leaves
1 cup packed parsley leaves
2 cloves of garlic, peeled
1/2 cup extra virgin olive oil
2-3 tbs water as needed
1/4 tsp salt
1/4 tsp ground black pepper
~
1-1/2 lb shelled & deveined jumbo prawns
1 lb dried spaghetti
2 cloves garlic, peeled
10.5 oz or 1 punnet cherry tomatoes, sliced in half
1/4 cup olive oil
1 cup hot pasta water if needed
1 tsp salt
1/2 tsp ground black pepper
Preparation:
Prawns: Butterfly the prawns - slice along the back without cutting all the way through – the prawn should open up into 2 halves (like a book or butterfly).
Pesto: To a blender or processor capable of making pastes or pestos, add the pistachios, basil, parsley, garlic, salt and pepper and the olive oil. Process until a dense paste is formed. Taste and adjust seasoning.
Good to know: If small chunks of pistachios or parsley leaves remain, it is acceptable
Pasta: Bring a large pot of water to a rolling boil. Add 1/2 tbs salt and salt add the pasta. Cook according to directions on the packet. Sieve and retain 1-2 cups of the hot pasta water.
Add 1/4 cup olive oil and heat until very hot.
Add 2 cloves garlic and saute on all sides until very brown. Remove and discard.
Add the prawns and over medium-high heat, saute for no more than 2 minutes or until the prawns begin to turn pink and curl up.
Immediately, add the pesto, salt, pepper. Stir and remove the pan from the heat.
You can also remove the prawns to a large platter. Toss in the pasta. If too dry, add 1/2 cup of the pasta water and a few tbs more if needed.
Add the halved cherry tomatoes, toss again and serve immediately.
Enjoy with a glass of good dry white!
Enjoy!
