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Tagliatelle with fresh green pesto & shrimps

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Tagliatelle with fresh green pesto & shrimps
  • 24%
    484.6 kcal
  • 46%
    23 g
  • 24%
    21.21 g
  • 18%
    49.78 g
  • 0%
    0.232 g

    Preparation time

    0:15 min

    Cooking time

    0:20 min

    Difficulty

    easy

    Servings

    serves 4

Ingredients

  • 250 g Barilla tagliatelle
  • OR: 250 g Giovanni Rana fresh tagliatelle
  • 200 g cleaned shrimps
  • 20 g fresh basil
  • 20 g fresh rocket salad
  • 4 tbsp. Filippo Berio Gran Cru Dauno extra virgin olive oil
  • 15 g Noberasco organic pine nuts
  • 40 g Parmareggio Parmigiano Reggiano
  • ½ garlic clove (fresh or Cannamela)
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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.
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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.

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