Tagliatelle with fresh green pesto & shrimps

Method

1. Prepare the pesto by carefully washing the basil and the rocket.
2. Drain them and blend them in a mixer together with extra virgin olive oil, garlic, pine nuts and grated Parmigiano cheese.
3. Season with a pinch of salt and set aside.
4. Clean the shrimps and remove the black vein.
5. Butterfly and sauté them very quickly in a non-stick pan, with some drops of oil and a sprig of thyme.
6. Meanwhile, cook the Tagliatelle in plenty of salted boiling water.
7. Drain the pasta 'al dente', keeping a little of the cooking water.
8. Toss and stir the Tagliatelle in a bowl, adding the green pesto, the shrimps and a ladle of the cooking water, to better distribute the sauce, then serve.

Chef's tip

In case you want to tweak the recipe a bit, we suggest you top the dishes with some diced cherry tomatoes right before serving.

Serving suggestion

Serve with vegetable side-dishes or with light fish based courses.

Wine selection

Pinot grigio or Verdicchio.

Family tip

We recommend using 1 litre of water for every 100 g of pasta.

Dish history

Here comes a first course that combines two famous ingredients of the Ligurian culinary tradition: pesto and shrimps! In less than one hour you'll have a simple, yet extraordinary dish! You can enjoy it hot or cold, so it also makes a great buffet component! Ideal in summer, when both basil and rocket are broadly available.