Trofie with Pistachio Pesto and Prawns

Serves 2
Ingredients

• 160 g Trofie pasta (or your desired type of pasta)

• 150 g king prawns

• 3 egg yolks

For the pesto:

• 100 g pistachio nuts

• handful basil

• 25 g parmesan 

• 50 g olive oil

• 1/2 garlic clove

• salt & pepper

For garnish: some chopped pistachios and a few basil leaves

Method

1. Cook 160 g pasta according to the directions on the package until “al-dente”

2. Whilst the pasta is cooking, toast 100 g pistachio nuts in a dry frying pan over medium-high heat for a few minutes until they turn light brown.

3. Add all ingredients for the pistachio pesto to a food processor. Blend until the pistachios are finely chopped. Add more olive oil if the texture is not moist enough.

4. Place the pesto in a bowl, add 3 egg yolks, and use a whisk to combine well. Add some pasta water to the pesto for a more creamy texture.

5. Dab 150 g king prawns dry with some kitchen roll. Use a sharp knife to slice open the back of the prawns. Add a lug of olive oil to a frying pan. Fry the prawns on medium-high heat for about 2 minutes from both sides or until they have turned orange.

6. Mix the pesto under the hot pasta until well combined. Add the prawns to the pasta and garnish with chopped pistachios and basil.

Enjoy!