Recipe Pistachio Pesto "Conchiglie" with broccoli and shrimps with brandy
Pasta shells, a few shrimp sautéed in brandy, cherry tomatoes and a tasty sauce made with pistachio pesto and broccoli.
...and then time to enjoy it all, to get away from the routine and turn it into something higher, full of life.
Ingredients (for 6 people)
- 500 g of durum wheat "Conchiglie"
- 120 g ofPistachio P esto
- 250 g of shrimps or prawns
- 300 g of broccoli
- 10 cherry tomatoes
- 1 clove of garlic
- 1 clove of garlic - evo oil q.b.
- salt q.b
- pink peppercorns q.b.
- 4 cl of brandy
- chilli powder q.b.
In a pan, season the garlic with a spoonful of oil and crumbled pink pepper for one minute.
Add the shelled and cleaned shrimps, add the brandy and cook them until brown (3-5 minutes max).
Transfer the shrimp to a plate.
In the same pan, sauté the broccoli with the tops off in oil, a pinch of salt and chili pepper for a couple of minutes, add a ladleful of broth and cook for ten minutes over low heat.
Turn off, add the Pistachio Pesto, chopped tomatoes and stir. Keep aside.
Throw the pasta in plenty of boiling salted water, drain it very al dente (5 minutes), add it to the broccoli and Pistachio sauce, add the shrimps and heat it for a couple of minutes (if necessary, add a little water from the pasta cooking to make it stick well).
Serve with some fresh tomatoes and a nice round of oil.