“Sur sur” Grillo DOC
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.
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.
Cook fusilli Schedro TM is salted water al dente (cooking time is specified on the package).
When the fusilli is almost ready, drain the water and continue cooking them in a pan, mixing all the ingredients.
Serve by garnishing with toasted bread cubes.