This simple pesto pasta dish from Eileen Dunne Crescenzi will be your go-to mid-week meal.
The addition of fresh prawns adds a touch of elegance and colour to this Ligurian pasta dish from the cookbook Festa: A Year of Italian Celebrations by Eileen Dunne Crescenzi.
Trofie con pesto e gamberi
- 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
1 Blitz the basil, Parmigiano, pine nuts, almonds and garlic in a blender with half the oil.
2 Gradually incorporate the rest of the oil until you obtain a smooth consistency.
3 Cook the pasta in a large saucepan of boiling salted water until al dente or according to the packet instructions. Drain well.
4 Pour the pesto and 2 tablespoons of the extra virgin olive oil into a large serving bowl. Whisk together to create an emulsion.
5 Heat the remaining 2 tablespoons of oil in a large pan over a low heat.
6 Sauté the prawns and garlic for about 1 minute, just until the garlic is fragrant but not browned. Remove the garlic with a slotted spoon.
7 Add the wine and increase the heat momentarily to cook off the alcohol, then cover the pan and cook for 2 minutes.
8 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.