Trenette with shrimps and pistachio pesto



Serves 3 / 20 minutes
250 g of Trenette
500 g of fresh shrimps
Pistachio pesto as needed
Fresh basil
Salt to taste
Extra virgin olive oil
White wine as needed


Lightly toast the pine nuts and put to one side. Toast the breadcrumbs until golden.

Bring water to boil for the pasta and cook the trenette until ‘al dente’.

Sautee the shelled and rinsed shrimps in some oil and a clove of garlic.

Add some white wine, salt and pepper, and cook for a few minutes.

Then add the pesto to the cooked and strained pasta, and transfer to the pan with the shrimps. Toss for a few seconds and serve.



Tagliatelle with fennel frond pesto and breadcrumbs
Spaghetti with Aragona Sauce
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