Trofie with pesto and prawns

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Trofie con pesto e gamberi

The addition of fresh prawns adds a touch of elegance and colour to this Ligurian pasta dish.

Serves 6?8
500g trofie or casarecce pasta
4 tablespoons extra virgin olive oil
500g prawns, washed and shelled
1 garlic clove, peeled and left whole
100ml white wine
For the pesto:
100g fresh basil leaves
100g freshly grated parmigiano
50g pine nuts
30 peeled almonds
2 garlic cloves, crushed
150ml extra virgin olive oil
Always use cold pesto to fold into the dish.

To make the pesto:, blitz the basil, parmigiano, pine nuts, almonds and garlic in a blender with half the oil. Gradually incorporate the rest of the oil until you obtain a smooth consistency.


Step 1: Cook the pasta in a large saucepan of boiling salted water until al dente or according to the packet instructions. Drain well.
Step 2: Pour the pesto and 2 tablespoons of the extra virgin olive oil into a large serving bowl. Whisk together to create an emulsion.
Step 3: Heat the remaining 2 tablespoons of oil in a large pan over a low heat.
Step 4: Saut? the prawns and garlic for about 1 minute, just until the garlic is fragrant but not browned. Remove the garlic with a slotted spoon.
Step 5: Add the wine and increase the heat momentarily to cook off the alcohol, then cover the pan and cook for 2 minutes.
Step 6: Add the drained pasta to the serving bowl with the pesto and mix together until all the pasta is coated with the pesto. Fold in the prawns and serve immediately.

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