Tagliatelle With Prawns And Pistacchio Pesto Recipes

THAI PESTO PRAWN NOODLES

Steps:

• Put the noodles in a large bowl, then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, chilli, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.
• Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto - if it looks a little dry, add a splash of hot water. Spoon into bowls, squeeze over extra lime juice and sprinkle over more coriander, if you like.

TAGLIATELLE WITH PRAWNS AND PISTACCHIO PESTO

Steps:

• METHOD:.
• 1. Add 4 tablespoons of extra virgin olive oil to a food processor along with 100g pistachio and mix until it becomes a pesto-like creamy texture.
• pistachio.
• 2. Slice lemon rind into thin strips and then smaller pieces and put to the side.
• 3. Boil 5L of water in a large pot.
• 4. Put the saucepan on the stove at a medium heat and add EVOO and finely chopped garlic.
• 5. Cook garlic until it begins to golden then add the prawns.
• 6. Cook the prawns until they slightly change in colour (which only takes a few minutes), then add parsley and a sprinkle of salt.
• 7. Keep this simmering until the prawns turn a much stronger shade of orange.
• 8. Once the prawns are cooked, add the pistachio pesto and stir it through really well.
• 9. Let the prawns simmer in the pistachio pesto at a low heat for approximately 10 minutes.
• prawns.
• 10. Your water should be boiling by now, so add the pasta and cook it to your desired preference (I love it al-dente, but follow the instructions on the packet so you don't overcook it!).
• 11. Once the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
• HOW TO SERVE:.
• 1. Once the pasta is smothered in the pesto, it is ready to serve!
• 2. Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre.
• 3. Then, if you have some fennel leaves, add them to the top for added presentation.

TAGLIATELLE WITH PISTACHIO PESTO, STRING BEANS, AND CHERRY TOMATOES

Steps:

• If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the tagliatelle cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
• Preheat the oven to 200°F.
• Arrange half of the tomatoes, cut sides up, on a small rimmed baking sheet. Season with salt, drizzle oil all over, and scatter the garlic and basil over the top. Bake until the tomato skins wrinkle a little, about 30 minutes. Discard the garlic and basil.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice and water. Cook the beans in the boiling water until crisp-tender, about 5 minutes. Use a slotted spoon to transfer to the ice water.
• Add the tagliatelle to the boiling water and cook until al dente, about 3 minutes.
• Meanwhile, coat a large skillet with olive oil and set over medium-low heat. Add the remaining fresh tomatoes, season with salt, and cook, tossing occasionally, until just warm. Remove from the heat and stir in the pesto and 2 tablespoons of the pasta cooking water.
• Drain the pasta and beans and add to the skillet, along with the baked tomatoes. Toss gently to mix and then transfer to serving bowls. Tear basil over each serving. Grate the cheese directly over the pasta. Grind pepper over the cheese. Serve immediately.
• Bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Add the basil leaves to the boiling water, cook for 30 seconds, then drain and transfer to the ice water. When cool, drain well, then squeeze between sheets of paper towels until completely dry.
• Put the basil in the blender along with the garlic, chile, lemon zest, oil, and salt. Puree until smooth. Add the pistachios and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese.

LEMONY PRAWN & COURGETTE TAGLIATELLE

Steps:

• Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
• Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
• Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.