The paccheri with langoustines, yellow cherry tomatoes, and pistachio is a flavorful and succulent first course to prepare for Sunday lunch to pamper your loved ones.

Perfect for the Christmas season and grand occasions, a versatile main course to offer as an alternative to traditional dishes.

The paccheri with langoustines, yellow cherry tomatoes, and pistachio is a delicious and strategic first course for when you want to impress guests who love seafood dishes.

The preparation is not difficult and it will surely be a success!

With this main course, you will bring the scent of the sea to the table. Using the langoustine shells, you prepare a fish broth to cook the fresh risotto-style paccheri, resulting in a creamy and fragrant first course.

Well, after this brief introduction, what do you say we prepare them together?

Paccheri with Langoustines, Yellow Cherry Tomatoes, and Pistachio

Portions: 2
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

9 oz of fresh paccheri
1 lb of fresh or frozen langoustines
12 oz of yellow cherry tomatoes
1 fresh Tropea onion
1 glass of white wine
2 tbsps of pistachio pesto
to taste of salt
to taste of extra virgin olive oil

Steps

Let’s start preparing the ingredients needed for the recipe by cleaning the langoustines.
Wash and cut the yellow cherry tomatoes in half.
Place the fish scraps in a pot with water and a little salt to prepare a simple fish broth.
Slice the fresh Tropea onion and let it soften in a little extra virgin olive oil.
Add the shelled langoustines.
Deglaze with white wine and then add the cherry tomatoes.
Adjust the salt and let it cook for a few minutes with a ladle of fish broth.
Pour the fresh pasta into the pan with the sauce, add more broth to cook the pasta. Stir during cooking.
With fresh pasta, cooking times are shorter, but you can also use dry pasta.
With risotto-style cooking, the pasta starch will make the sauce creamy.
At the end of cooking, add the pistachio pesto.