FUSILLI CON GAMBERI E PESTO DI PISTACCHI
FUSILLI WITH SHRIMPS AND PISTACHIO PESTO
Ingredients
Fusilli Schedro TM
400 g
Red shrimps
400 g
Peeled pistachios
80 g
Basil leaves
10
Garlic
2 cloves
Toasted bread for decoration
4 slices
Extra Virgin Olive Oil
10 tablespoons (250 ml)
Salt and pepper
to taste
Best paired with:

“Sur sur” Grillo DOC

Step 1

For pesto put in a mixer pistachios, 10 tablespoons of oil and basil leaves, grind everything until a homogeneous cream is obtained. Dry the slices of bread and cut them into cubes, also make a thin slice of toasted bread for final decoration.

Step 2

Rinse the red shrimps and pat them dry with a towel. Peel the shrimp and cut them into small pieces, fry in oil with a garlic in a non-stick pan for about a minute. Then add pistachio pesto.

Step 3

Cook fusilli Schedro TM is salted water al dente (cooking time is specified on the package).

Step 4

When the fusilli is almost ready, drain the water and continue cooking them in a pan, mixing all the ingredients.

Step 5

Serve by garnishing with toasted bread cubes.

Bon appetit!

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