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Lorenza

Lorenza Ávila

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Recipe of Spaghetti al Pesto with shrimp
Recipe

Spaghetti al Pesto with shrimp

20 mins
Low
2.333333
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26
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This delicious recipe of basil pesto pasta with pine nuts is very good if served with shrimp.
Learn more about Lorenza Ávila

Ingredients

10 portions
  • fusilli pasta, or spaghetti
  • 240 grams basil
  • 240 grams parmesan cheese
  • 40 grams toasted pine nuts
  • 2 cloves garlic
  • 400 milliliters olive oil

Preparation

In a blender or food processor put the basil (already washed and dried), roasted pine nuts (careful because they burn very easily), Parmesan cheese, garlic cloves and a splash of oil.
With the blender or processor in motion, add the rest of the oil until it thickens.
The pasta is cooked according to the package instructions, reserving a bit of the water in which it was cooked.
Mix the pasta with the pesto sauce to taste and sprinkle with a lot of Parmesan cheese.

PRESENTATION

This recipe is very rich served with sautéed shrimp on top.

TIPS

The pesto sauce can be stored in the refrigerator for up to a year! You just have to put it in a jar with some olive oil on top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Valdio Guerra
01/06/2020 07:06:47
Cuanta pasta es para ese receta?
Pherie Kys
23/12/2018 09:36:34
Y con los camarones que?
Claudia Gonzalez
20/05/2017 15:20:25
Y los camarones?

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