Fusilli or Farfalle with Prawns & Dimino Sicilian Pistachio pesto
Ingredients serves: 4
3 tablespoons of Dimino olive oil
100g fresh Prawns
25ml white wine
1 clove garlic (peeled and finely sliced, crushed or grated)
1 teaspoon dried chili flakes
350g Farfalle/Fusilli to your liking
150g of Dimino Sicilian Pistachio pesto
3 tablespoons chopped fresh parsley and basil (to serve - optional)
40g of fresh Cherry Tomatoes
salt (to taste)
pepper (to taste)
Start putting water for pasta on to boil and let it pretty well boiling. In the meantime start preparing the sauce.
Heat the garlic, the chili and parsley in a pan with Dimino Olive Oil.
Season the prawns with salt, pepper and add them to the pan for a few minutes, sprinkle with white wine and let it evaporates.
Add some red cherry tomatoes to taste and some basil leaves.
Start salting the boiling pasta water and adding the pasta to cook according to packet instructions.
Once the pasta is cooked al dente add it to the sauce.
Sauté the pasta in the prawn sauce adding the Dimino pistachios pesto.
Serve decorating the dish with chopped pistachios and some parmesan cheese if you like.