Pasta with Shrimps and Pistachio Pesto

Prep Time: 5 min

Cooking Time: 15 min

Serves: 4

Ingredients

• 500 gr pasta (we used Fettuccine)

• 300 gr shrimps

• 100 gr pistachio kernels (unsalted)

• 100 ml extra-virgin olive oil

• 3 garlic cloves, minced

• 10 fresh basil leaves

• 5 fresh mint leaves

• zest and juice of a small lemon

• water

• salt & pepper, to taste

Method

1. Boil the pasta in salted water, according to packet instructions. *Reserve some of the cooking water for later*

2. To make the pistachio pesto, put the pistachio kernels, olive oil, basil leaves, mint leaves, zest and juice of the lemon, salt, pepper and half of the minced garlic in a food processor and mix. Add water until you the pesto reaches a smooth consistency.

3. In a pan, fry the remaining minced garlic in a little bit of olive oil. Add the shrimps and cook for 2 minutes. Season with salt and pepper.

4. Add the pasta to the shrimps.

5. Add the pistachio pesto.

6. Add the reserved pasta water.

7. Mix everything together very well.

8. Serve immediately and enjoy.

Tip: Double the pistachio pesto recipe. Place the extra pesto in an air-tight container, cover with olive oil and store in the fridge for up to 5 days.

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