Taglierini with arugula, macadameas and shrimp pesto
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In a pestle or food processor, add the arugula, half the oil and blend. Then add the walnuts, garlic, remaining oil and Parmesan. Do this process gently. Finally, adjust salt and add freshly ground black pepper. Reserve at room temperature.
With the taglierini water boiling, add salt, and the pasta. Start to grill the prawns. In a hot skillet, add a little of the Pesto seasoned oil and grill the prawns for 2 minutes on each side. Remove quickly without letting it pass the point.
Drain the pasta, mix in the Pesto and place two prawns on top of each plate.
Light and tasty dish!
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