- Soften the pistachio nuts in boiling water for a couple of minutes. Drain and then transfer to a clean tea towel. Remove the peel and transfer to the blender jug with the other ingredients for the pesto. Blend until smooth.
- Cook the Scialatielli con archetto no. 891 to an al dente texture in boiling salted water, placing the arc side of the pasta in the water first.
- In the meantime, heat a drizzle of oil in a frying pan and sauté the chopped asparagus for 3-4 minutes, season with salt and pepper.
- Transfer to a plate. In the same pan, heat another drizzle of oil and add the prawns. Season with salt and pepper, and cook for 4-5 minutes, mixing evenly. Finish off with a squeeze of lemon juice.
- Drain the pasta and pan-fry it with the prawns and asparagus. Remove from the heat, allow to sit for a moment, then add the pesto and a little of the pasta cooking water.
- Mix well and serve immediately. Finish off with lemon zest, chopped pistachios, basil leaves and some freshly cracked pepper.
Scialatielli con archettowith pistachio pesto, asparagus and prawns
N. 891
20 min
15 min
4 people
Easy
INGREDIENTS
Italian Wheat Scialatielli con archetto (from the Special Shapes line) no. 891 320 g
Baby asparagus 400 g
Shelled prawn tails 400 g
Untreated lemon, rind and juice 1/2
Basil leaves to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
For the pesto sauce:
Natural shelled pistachios 200 g + some more for garnish
Basil leaves 10
Grated Parmigiano Reggiano cheese 30 g
Extra virgin olive oil 3 tbsp
Tablespoons water 4-5
Untreated lemon, rind 1/2
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
U-shaped Scialatielli con archetto
N. 891 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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