Pasta with pistachio pesto and prawns

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Shrimp120 g
• Pistachios15 g
• Basil5 g
• Extra virgin olive oil1 teaspoon
• Lemon zest1 g
• Garlic1 clove
• Saltto taste

Contains: gluten, nuts, shellfish,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile blend the shelled pistachios with the basil, a pinch of salt and three tablespoons of cold water until you have a creamy, slightly grainy pesto.
3. Peel the prawns, make a cut along the back and remove the dark vein.
4. Add the pasta and cook for the time on the packet, until al dente.
5. A few minutes before the pasta is ready, heat the olive oil in a frying pan over medium-high heat with the crushed garlic and sauté the prawns for 2 minutes, until pink and opaque; remove the garlic.
6. Drain the pasta, keeping a small ladle of the cooking water, add it to the prawns off the heat with the pesto and toss, loosening with the water until creamy; finish with grated lemon zest.