Pasta with pistachio pesto and shrimp

Procedure

In order to prepare the SICILIAN PISTACHIO PESTO you can use the mortar (recommended choice), it mini pimer, blender or Thermomix. In all cases, you simply put the ingredients (pistachio, salt and an extra virgin olive oil) and blend until obtaining an emulsion. I use the mortar primarily because, despite the pistachio pesto can be frozen, I always prefer fresh prepare it in small quantities; secondly, I prefer a slightly more coarse pesto, still evident with bits of pistachio and not too smooth and emulsified.

Add the extra virgin olive oil slowly, because the pistachio already contains its extra virgin olive oil and that only serves to humidify the pistachio paste and be able to beat or whisk better. You can add inside the pesto, to taste, a piece of garlic (a gentle type, like the red garlic of Nubia, Slow Food), a little fresh mint, which I like a lot, and a little pecorino, which contrasts the sweetness of pistachio. You can add mint, garlic and pecorino cheese together, merge only some of these ingredients to pistachio pesto or none and leave the natural pesto. Store the pesto, covered with extra virgin olive oil and films for food contact, in the refrigerator.

Clean the shrimps by removing the head and carapace (do not throw, prepared a bisque or a shrimp cartoon Guests can use it to flavor risotto or pasta with fish sauce). Eliminate the intestine from the prawns, or the black wire that runs along the back of the shrimp. Blanch the shrimp in a pan with a drizzle of extra virgin hot, over high heat, and for a few seconds, so that they remain soft and juicy. Lightly salt and pepper.

Toast the pistachios for a few minutes over low heat.

Boil the pasta in plenty of salted water. While the pasta cooks, dilute the pistachio pesto with a little cooking water from the pasta. Drain the pasta al dente and whip in a pan with the pistachio pesto, if necessary adding a lot of cooking water as necessary to obtain a sauce of the desired density. Add the prawns, A little fresh mint and garnish the pasta with pistachio pesto by Bronte PDO and prawns with a little pistachio grain. Bon appétit!