Tagliatelle with fresh green pesto and shrimps

stampa
Recipes by Fish
Number of people:
4
Level of difficulty:
Medium
Required time:
25'

 
350 g
 cleaned shrimps
 
200 g
 fresh basil
 
20 g
 fresh rochet
 
20 g
 Extra Virgin olive oil
 
4 tbs
 pine nuts
 
15 g
 Parmigiano Reggiano cheese
 
40 g
 garlic
 
1half clove

preparation

1

Prepare a flavored pesto: wash carefully the basil and the rocket, then drain and blend them in a mixer together with the extra virgin olive oil, the garlic, the pine nuts and the grated Parmigiano cheese. Season with a pinch of salt and set aside.

1

Clean the shrimps and remove the black wire. Cut in half and cook very quickly in a Teflon pan, with some drops of oil and a sprig of thyme.

1

Meanwhile, boil the Tagliatelle in plenty of boiling salted water. We recommend using 1 litre of water for every 100 g of pasta.

1

Drain the pasta al dente, keeping a little of cooking water.

1

Toss and stir the Tagliatelle in a bowl, adding the green pesto, the shrimps and few drops of cooking water, just to make sure that the seasoning is creamy and well distributed.

1

Serve.

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