Pasta with Pistachio Pesto and Shrimp

Pasta with pistachio pesto and shrimp is a dish that blends sea flavors with those of the land, creating a tasty and refined balance. Here is a typical recipe, with an Italian touch:

Ingredients

• 320g pasta (such as spaghetti or linguine)
• 200g fresh shrimp (or frozen)
• 100g unsalted pistachios
• 50g grated Parmesan
• 1 garlic clove
• A few fresh basil leaves
• about 100ml extra-virgin olive oil
• Salt and pepper to taste

Preparation

1. Start with the pistachio pesto. Shell the pistachios if not already shelled, then place them in the blender with the garlic, basil, Parmesan, a pinch of salt and pepper. Blend everything, gradually adding the extra-virgin olive oil until you obtain a creamy mixture. If necessary, adjust the consistency by adding more oil.

2. Clean the shrimp by removing the shell and intestine, then rinse them under running water. You can leave them whole or cut them into small pieces, according to your preference.

3. Cook the pasta in plenty of salted water following the times indicated on the package to achieve an “al dente” texture.

4. While the pasta cooks, sauté the shrimp in a pan with a drizzle of oil and a garlic clove for a few minutes, until they turn pink and lightly golden.

5. Drain the pasta and reserve some of the cooking water.

6. Remove the garlic clove from the pan with the shrimp and add the pasta. Stir in the pistachio pesto and mix well. If the mixture is too thick, loosen it with a little pasta cooking water.

7. Serve immediately, garnishing the plate with a few whole pistachios and, if desired, a touch of fresh basil.

Here are a few curiosities: pistachio pesto is a variant of the better-known Genoese pesto and originates in Sicily, where Bronte pistachios are prized for their distinctive flavor. It is interesting to note that this dish combines typical ingredients from southern Italy with pasta, a fundamental element of Italian cuisine in general.