Tagliatelle With Prawns And Pistacchio Pesto Food

PISTACHIO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

PASTA SALAD WITH PESTO & PRAWNS

Steps:

• Plunge the pasta into a large pan of salted boiling water and cook according to packet instructions until al dente. Drain the pasta into a colander and hold it under cold running water to cool it down quickly.
• Shake off the excess water and tip the pasta into a large bowl. Toss in 1 tbsp olive oil to coat thoroughly (this helps stop the pasta from sticking together), then add the prawns.
• Mix the pesto, mayonnaise and lemon or lime juice with some salt and pepper to taste. If you need to slacken the mixture a bit, stir in a little more olive oil. Pour the pesto dressing over the pasta and prawns and give everything a good stir. Add the parsley and basil leaves and stir again, then pile into your serving dish and serve scattered with extra shredded basil leaves, plus lemon wedges for squeezing over the salad.

TAGLIATELLE WITH PRAWNS AND PISTACCHIO PESTO

Steps:

• METHOD:.
• 1. Add 4 tablespoons of extra virgin olive oil to a food processor along with 100g pistachio and mix until it becomes a pesto-like creamy texture.
• pistachio.
• 2. Slice lemon rind into thin strips and then smaller pieces and put to the side.
• 3. Boil 5L of water in a large pot.
• 4. Put the saucepan on the stove at a medium heat and add EVOO and finely chopped garlic.
• 5. Cook garlic until it begins to golden then add the prawns.
• 6. Cook the prawns until they slightly change in colour (which only takes a few minutes), then add parsley and a sprinkle of salt.
• 7. Keep this simmering until the prawns turn a much stronger shade of orange.
• 8. Once the prawns are cooked, add the pistachio pesto and stir it through really well.
• 9. Let the prawns simmer in the pistachio pesto at a low heat for approximately 10 minutes.
• prawns.
• 10. Your water should be boiling by now, so add the pasta and cook it to your desired preference (I love it al-dente, but follow the instructions on the packet so you don't overcook it!).
• 11. Once the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
• HOW TO SERVE:.
• 1. Once the pasta is smothered in the pesto, it is ready to serve!
• 2. Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre.
• 3. Then, if you have some fennel leaves, add them to the top for added presentation.

LEMONY PRAWN & COURGETTE TAGLIATELLE

Steps:

• Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
• Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
• Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.

PEA PESTO & PRAWN SPAGHETTI

Steps:

• Whizz 300g of the peas with the soft cheese, lemon zest and juice, and the garlic. Add some seasoning, then set aside.
• Meanwhile, cook pasta following pack instructions. Tip in the remaining peas 2 mins before the pasta is cooked, then drain everything and return to the pan. Stir through the pea pesto and some seasoning. Divide between 4 plates and serve with the prawns and extra lemon wedges, if you like.

TAGLIATELLE WITH PISTACHIO PESTO, STRING BEANS, AND CHERRY TOMATOES

Steps:

• If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the tagliatelle cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
• Preheat the oven to 200°F.
• Arrange half of the tomatoes, cut sides up, on a small rimmed baking sheet. Season with salt, drizzle oil all over, and scatter the garlic and basil over the top. Bake until the tomato skins wrinkle a little, about 30 minutes. Discard the garlic and basil.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice and water. Cook the beans in the boiling water until crisp-tender, about 5 minutes. Use a slotted spoon to transfer to the ice water.
• Add the tagliatelle to the boiling water and cook until al dente, about 3 minutes.
• Meanwhile, coat a large skillet with olive oil and set over medium-low heat. Add the remaining fresh tomatoes, season with salt, and cook, tossing occasionally, until just warm. Remove from the heat and stir in the pesto and 2 tablespoons of the pasta cooking water.
• Drain the pasta and beans and add to the skillet, along with the baked tomatoes. Toss gently to mix and then transfer to serving bowls. Tear basil over each serving. Grate the cheese directly over the pasta. Grind pepper over the cheese. Serve immediately.
• Bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Add the basil leaves to the boiling water, cook for 30 seconds, then drain and transfer to the ice water. When cool, drain well, then squeeze between sheets of paper towels until completely dry.
• Put the basil in the blender along with the garlic, chile, lemon zest, oil, and salt. Puree until smooth. Add the pistachios and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese.