Spaghetti with prawns and pistachio pesto

Spaghetti with prawns and pistachio pesto


A rich in flavour pasta sauce combining the delicacy of stir fried prawns with the nutty taste of the pistachios.

Ingredients for 4 people:
320g of fresh spaghetti
220g of pistachio pesto
A pinch of salt
16 peeled and tail off prawns
3 garlic cloves
½ glass of white wine
½ glass of brandy
1 tablespoon of flour
1 teaspoon of tomato paste
2 tablespoons of extra virgin olive oil (recommended Nocellara del Belice PGI)

(1) Golden the garlic cloves in a pan in extra virgin olive oil for a few minutes. Add the prawn, toast them briefly, then blend with the white wine and brandy. Leave to evaporate, add the flour and toast for another minute.

(2) Add a dash of tomato paste and a spoon of cold water, let it reduce on the fire for about 10 minutes.

(3) Boil the pasta and, while it is cooking, transfer the pistachio pesto to a pan and heat it over low heat, adding a bit of water from the cooking pasta pot.
Add the prawns and cook for a few minutes.

(4) When spaghetti are "al dente", drain them and toss them in the pan with pesto and prawns. Stir properly making sure the spaghetti are absorbing the sauce and serve with some fresh parsley on top.

Buon appetito!

Discover how to prepare it in a few simple steps!

Leave a comment

Please note, comments must be approved before they are published