Coloured Fusilli pasta with Shrimp Sauce
calories: high
category: pasta
cost: medium
difficulty: medium
preparation time: 45
Ingredients
Fusilli pasta 350 gr.
Rocket 150 gr.
Pine nuts 40 gr.
Shrimps 350 gr.
Tomatoes: 150 gr. Extra virgin olive oil as required
Salt to taste
Pink pepper to taste
See our
Wine Tips
for your meals
Rocket 150 gr.
Pine nuts 40 gr.
Shrimps 350 gr.
Tomatoes: 150 gr. Extra virgin olive oil as required
Salt to taste
Pink pepper to taste
See our
Wine Tips
for your meals
Preparation Prepare the pesto with the rocket. Wash the rocket well and chop up the rocket, the vegetables and the pine nuts. Add the salt and half a glass of oil and mix it up well until you have a smooth, liquid sauce.
Now peel the tomatoes. Pass them in hot water first for a few seconds. Cut them into small cubes and put them aside in a bowl.
Peel the shrimps and brown them at a high heat for about 3 minutes. Add salt and a pinch of pink pepper to taste.
Boil the pasta and when it is ready, season it with a little oil and let it cool. When it is cool, season it with the pesto, shrimps and tomatoes. Wait for half an hour before serving. The Chef's tips If you want to peel the shrimps quickly, cut the tips off with scissors. We recommend you should drink Verdicchio dei castelli di Jesi with this dish. Curiosity Some say that Marco Polo brought pasta to Italy from China but it was already known since 1279 where you can find it documented as ‘ basket full of macaroni’
Now peel the tomatoes. Pass them in hot water first for a few seconds. Cut them into small cubes and put them aside in a bowl.
Peel the shrimps and brown them at a high heat for about 3 minutes. Add salt and a pinch of pink pepper to taste.
Boil the pasta and when it is ready, season it with a little oil and let it cool. When it is cool, season it with the pesto, shrimps and tomatoes. Wait for half an hour before serving.
