🍝 Farfalle pesto and prawns
🛒 Ingredients
500 g of butterflies
200 g of Genoese pesto
200 g of shrimp
1 clove of garlic
extra virgin olive oil
Salt to taste.
pine nuts to taste
👨🍳 Preparation
To start preparing the farfalle pesto and prawns you have to start with making the Genoese pesto, which is the one that will take the most time and needs the most attention. For the recipe click here.
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If you are in a particularly hurry and want to make the preparation of farfalle pesto and prawns faster, you can easily use ready-made Genoese pesto. Dedicate yourselves, therefore, to the prawns, which will be completely shelled and deprived of the black string on their back, using the tip of a sharp knife.
Once this is done, the prawns are ready to be cooked, so move to the burners and put a clove of garlic in a large pan to brown and then add the prawns, which will be sautéed for a few minutes, adding salt to taste, but do not overdo it because remember that shrimps are already tasty.
In the meantime, cook the pasta, leaving it slightly al dente as it will complete the cooking and then put it in the pan with the sauce. Sauté the pasta with the prawns for a few minutes and then add the Genoese pesto prepared earlier.
Stir the farfalle pesto and prawns for a few more minutes and serve with a handful of pine nuts to give your dish a crunchy note. The farfalle pesto and prawns are therefore ready to be served to your guests still piping hot and steaming.
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