Pici with shrimp, lemon, and pistachio pesto
Los pici con gambas, limón y pesto de pistacho son un entrante realmente delicioso: la dulzura del marisco se combina con un toque cítrico fresco y el crujido de la fruta deshidratada.
- 370 g shelled prawn tails
- 350 g pici-type pasta
- 50 g grated pecorino cheese
- 30 g shelled pistachios
- 1 lemon
- verbena
- sale
- extra virgin olive oil
- For the pici with shrimp, lemon, and pistachio pesto recipe, boil the pici in boiling salted water.
- Meanwhile, prepare the pesto: using an immersion blender, blend the lemon zest and juice of half a lemon, the pecorino cheese, the pistachios, 170 g of prawns, and about 80 g of oil until creamy.
- Brown some of the remaining shrimp tails in a large pan with a drizzle of oil, then serve. Remove from the pan and set aside.
- Add the shrimp and pistachio pesto to the same pan, then add the pici, drained 3 minutes before the end of cooking. Finish cooking the pici in the sauce, adding a little of their cooking water.
- Finally, add the remaining shrimp, roughly chopped with a knife. Serve the pici with their sauce, garnished with the browned shrimp, a few chopped pistachios, and verbena leaves.
Pici with shrimp, lemon, and pistachio pesto is a truly delicious first course: the sweetness of the shellfish is paired with a fresh citrus note and the crunch of the dried fruit. Here's how we made our shrimp, lemon, and pistachio pesto, perfect for topping pasta or spreading on bruschetta and crostini for an aperitif.
Pici with shrimp, lemon, and pistachio pesto: our recipe.
To make the pesto, we blended the lemon zest and juice of half a lemon, the pecorino cheese, the pistachios, the shrimp, and about 2 tablespoons of oil to obtain a creamy mixture. We boiled the pici and finished cooking them in a pan with the pesto, a little of the cooking water, and a few shrimp tails.