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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
|
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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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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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