The PASTA WITH ZUCCHINI PESTO AND PRAWNS is a delicate yet very flavorful first course, rich and very creamy, that can be served as the highlight of a lunch with guests during the warm season, to everyone’s great satisfaction. It’s also perfect for a holiday menu when you want to prepare something special and sure to please.
The dish is fairly simple to make and also quick if you prepare the zucchini pesto in advance; the pesto can also be used for delicious crostini as an appetizer. Its strength lies in the creaminess of the sauce, which wonderfully coats the pasta, and in the meaty texture of the prawns, which should be just seared so they retain all their goodness and delicate sea aroma.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12.7 oz pasta
- 1.1 lb large prawns
- 1 clove garlic
- to taste extra virgin olive oil
- 1 fl oz brandy
- 2 cups zucchini (Romanesco variety)
- 1 3/4 oz blanched almonds
- 1/2 cup Parmesan cheese
- 4 leaves basil
- 6 2/3 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Pan
- 1 Pot
- 1 Food processor
Steps
Wash the zucchini, dry them and trim off the ends. Grate them into thin strips and place them in a bowl, sprinkle with a pinch of salt, toss and let rest for 15 minutes.
After that time, squeeze them well to remove all their liquid, which can be bitter.
Toast the blanched almonds in a pan for 1 minute and let them cool.
In the bowl of a food processor place the zucchini, the cooled almonds, the Parmesan, the basil leaves, a pinch of salt and the olive oil.
Chop everything in short bursts so as not to overheat the ingredients. Once you obtain a homogeneous but not overly smooth cream, taste and adjust the salt if necessary.
Clean the prawns by removing the head, shell and vein (you can do this using a toothpick: insert it along the back of the crustacean and pull out the vein).
Slice them into rounds and leave 4 whole for decoration.
In a large pan put a generous drizzle of oil and gently brown the garlic over low heat.
Add the prawns, sear them for 20 seconds, then deglaze with the brandy. Once the alcohol has evaporated, salt and turn off the heat.
Cook the pasta in plenty of salted water. Drain it while still al dente into the pan with the prawns along with two or three ladles of the cooking water.
Let it absorb the flavors and finish cooking. With the heat off, add the zucchini pesto and toss the pasta, adding more water if it becomes too dry.
Plate the pasta with zucchini pesto and prawns and enjoy it hot and creamy.
