Pistachio Pesto Linguine with Shrimp Tartare
Ingredients
For the Pistachio Pesto:
- 200 g (about 1 cup) of pistachios
- 1 clove of garlic
- 15 leaves of parsley
- Salt and pepper to taste
- 15 ml (1 tablespoon) of extra virgin olive oil (EVOO)
- 15 ml (1 tablespoon) of water
- 20 g (2 tablespoons) of Parmesan cheese
For the Pasta:
- 200 g (about 7 ounces or 3/4 cup) of linguine
- Pasta cooking water as needed
For the Shrimp:
- 3 red shrimp
- 20 ml (4 teaspoons) of EVOO
- Salt and pepper to taste
Procedure
-
Pistachio Pesto:
- Blend the pistachios, garlic, parsley, salt, pepper, EVOO, water, and Parmesan until a homogeneous pesto is obtained.
-
Pasta:
- Cook the linguine al dente in plenty of salted water.
- Drain and save some of the cooking water.
- In a pan, combine the pasta with 2 tablespoons of pistachio pesto and a ladle of the cooking water to create a creamy texture.
-
Preparation of the Shrimp:
- Detach the heads from the shrimp, blend them with the shells, 20 ml of EVOO, salt, and pepper to obtain a cream.
- Prepare a tartare with the shrimp meat, seasoning with just oil and salt.
Enjoy your Pistachio Pesto Linguine with Shrimp Tartare!
Creator