Fusilli with pistachio pesto and prawns
A Sicilian pairing that has become a classic: the mellow flavour of pistachio, prawns seared with garlic and a hint of lemon.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 12 min (not counting bringing the water to the boil)
A little longer than planned: 27 min.
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In the kitchen 7 steps
- Peel the prawns (400 g), remove the dark vein along the back and pat dry. Zest the lemon (1 piece) and squeeze out the juice.
- Cook 400 g of fusilli in a large pan of salted boiling water, following the time stated on the packet.
- Meanwhile, heat 4 tbsp of olive oil with the crushed garlic (2 cloves) in a large frying pan for 1 minute over medium heat.
- Add the prawns and sear for 2 minutes over high heat, pour in 60 ml of white wine and let it evaporate for 1 minute, then remove the garlic.
- In a serving bowl, thin the pistachio pesto (120 g) with a small ladleful of pasta cooking water to make a loose sauce.
- Drain the fusilli, reserving a little water, add them to the pan with the pesto and toss for 1 minute off the heat, adding a little water if needed.
- Add a splash of lemon juice and the zest, season with pepper and serve straight away.
Tip: Never cook pistachio pesto: the heat of the pasta is enough to warm it, preserving its colour and aroma.
Probably contains: gluten, crustaceans, milk, nuts, sulphites · check the labels
Product labels: Fusilli Corti Col Buco Pastificio Di Martino – Short Pasta, Il Siciliano Sicilian Pistachio Pesto, Luna Vaccaro Grillo Sicilian White Wine – Sicilia DOC, Sicily PGI Extra Virgin Olive Oil Barbera