Pasta with Gernelen Pesto Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 shrimp (s) (TK)
- 1 clove garlic
- 0.5 ½ chilli pepper (s)
- 150 ml cream or cremefine
- 2 teaspoon pesto, green
- 6 cherry tomato (s)
- 250 g pasta, fresh
- Salt water
- some basil or spinach (some leaves)
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water. The sauce should be ready in 4 - 5 minutes, so I recommend that everything is ready to be chopped, the noodles should be ready at the same time as the sauce.
- Heat the oil in a wok (if available). Thawed prawns, place in the hot wok and fry until they turn color. Chop the chilli and garlic into small pieces and mix with the prawns and fry briefly, not too long, otherwise the garlic will turn black and have an unpleasant taste.
- Deglaze with the cream and simmer briefly (30 seconds). Meanwhile, salt and pepper. Mix in two teaspoons of pesto and add the cherry tomatoes, stir in freshly grated Parmesan.
- Add the spinach or basil leaves, add the finished pasta to the sauce with a dash of pasta water and mix well. Arrange the pasta on a plate and rub some fresh parmesan over it.
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