Tagliatelle with Prawns and Pistachios

Serves: 4

Ingredients

• 40g shelled pistachios
• A handful of fresh basil
• 8 cherry tomatoes chopped in half
• 2 cloves of garlic
• Extra virgin olive oil
• 400g tagliatelle or Fettuccine
• 200g shelled prawns
• 1 small glass of white wine
• Salt and pepper

Method

• Put a large pot of water on and bring to the boil for the pasta.
• Then make the pesto: add the pistachios, basil, 1 clove of garlic, a pinch of salt and pepper and a good slug of olive oil to a blender and mix until you have a firm liquid. Small chunks of pistachio are good. Taste and add more ingredients if necessary.
• Then put a drop of olive oil and a clove of garlic in a large frying pan. When hot, take out the garlic and add the prawns. Gently fry, adding a little salt and splash of white wine which should evaporate.
• Briefly add the halved cherry tomatoes but make sure you don't cook the prawns for more than 2/3 minutes.
• When the pasta pot is boiling, add salt and add the pasta.
• When the pasta is al dente, drain but keep a cup of pasta water aside. Add the pasta to the prawns and mix well.
• Then place in a large serving bowl, and add the pesto.
• Mix well again and, if too dry, add a couple of spoonful’s of the pasta water.