Tagliatelle with Prawns and Pistachios

Ingredients Tagliatelle-pra

Serves: 4



  • 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


  • 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.
Recipe idea from thinksicily.com


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