Pesto from Green Asparagus to Pasta and Fried Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, reen
- 30 g pumpkin seeds
- 30 g parmesan, or pecorino
- 0.5 ½ lemon (s), add the juice
- 250 g prawn tails, raw, without shell or intestines
- 250 g pasta (capellini or spahettini)
- clove Garlic (s), to taste
- olive oil
- 1 sprig thyme
- 1 sprig rosemary
- salt
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Carefully roast the pumpkin seeds and let them cool. Grate parmesan or pecorino cheese.
- Break off the ends of the asparagus, cut off the tips and set aside, then cut the stalks into pieces and simmer in salted water for 5 minutes. Place in the moulinette while still warm and puree briefly. Add the pumpkin seeds, pecorino cheese, lemon juice, crushed garlic (to taste) and a good dash of olive oil. Season with salt and pepper, mix briefly and season again to taste.
- In the meantime, cook the pasta.
- Heat the olive oil, briefly fry the thyme, rosemary, garlic cloves and the asparagus tips. Add the prawns and fry until they are pink. Season with salt and pepper.
- Mix the pasta with about 2/3 of the lukewarm pesto, add a little pasta water if necessary and serve with shrimp and asparagus tips.
- Without prawns, it`s a delicious vegetarian dish.
- The rest of the pesto can be used for bruschetta and tastes best at room temperature.
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