Busiate with pistachio-basil pesto and sautéed prawns

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Shrimp130 g
• Pistachios15 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Basilto taste
• Lemon zestto taste
• Saltto taste

Contains: gluten, nuts, shellfish,

Method

1. Put a pan of water on for the pasta. Meanwhile peel the prawns, remove the dark vein along the back, rinse and pat dry.
2. When the water boils, salt it and cook the busiate for the time on the packet, until al dente.
3. Meanwhile put the pistachios, the basil leaves, half the oil and a pinch of salt in the blender; add 3–4 spoonfuls of the pasta cooking water and blend until smooth.
4. In a large frying pan heat the remaining oil over a medium heat with the crushed garlic for 1 minute, until it sizzles; add the prawns and sauté for 2 minutes over a high heat, until pink and opaque. Remove the garlic and turn off the heat.
5. Drain the busiate, keeping a little cooking water, tip them into the pan with the prawns and the pesto and toss off the heat, loosening with the water until the pesto coats the pasta.
6. Finish with grated lemon zest and serve straight away.