CORN FUSILLI WITH
BASIL AND RED SHRIMPS
Ingredients for 3 people:
- 400 gr Corn Fusilli DALLA COSTA
- 150 gr tails of red prawns or shrimp tails
- n°1 clove of garlic
- extra virgin olive oil
For pistachio pesto:
- 200 gr of pistachios (shelled, toasted, not salted)
- 40 gr of Parmesan cheese
- 90 ml of extra virgin olive oil
- some basil leaves
- n° 1 pinch of salt and pepper
To prepare the pistachio pesto, start shelling the pistachios separating the skins from the fruit.
Then bring the shelled pistachios into the mixer, add the Parmesan, a few leaves of basil and a pinch of salt and pepper. Also add a drizzle of oil while proceeding with the making of pesto. Turn on the blander until you get a fairly creamy consistency. If necessary, add a little more oil if the pesto is too thick.
Cook the pasta “al dente” in boiling salted water.
Meanwhile, shell the shrimp tails and brown them in a pan with extra virgin olive oil and a clove of garlic.
Drain the pasta and pour it into the pan with the prawns, add the pesto. Mix everything over low heat and serve it garnished with a basil leaf.