Makes 6 servings:
- 80 gr of toasted shelled pistachios
- 80 gr of fresh basil leafes.
- 12 cherry tomatoes cut in half
- 4 cloves of crushed garlic
- Extra virgin olive oil
- 700g of rigatoni pasta
- 400 gr peeled prawns
- 1 glass of white wine
- Salt and pepper to taste
Start by making the pesto sauce: put together in a blender the pistachios, basil, 2 cloves of garlic, salt and pepper to taste and 4 tbsp of olive oil and mix until its liquified,if there are small chunks of pistachio its ok.
Now to cook the Pasta.
In a large pot heat some water for the pasta (you can also use spaghetti) and when starts boiling add the pasta and salt to taste and stir as it cooks so it doesn’t stick together.
In a medium frying pan put a 2 tbsp of olive oil and a 2 cloves of garlic when hot, add the peeled prawns. Keep stirring adding a little salt and the white wine which will evaporate. Add the cut cherry tomatoes keep in mind not to cook the prawns for more than 3 to 4 minutes.
Once the pasta cooked and is al dente, drain it and add the pasta to the prawns and mix them well, then add the pesto stir well again and serve.
Enjoy with a glass of good white wine.