Coniglio Pistachio Prawn Pasta
An Italian Family Portion
It is a well-known phenomenon that Europeans don’t usually cook by the book, so here is our best attempt to put pasta to pen with Cogs' family recipe.
- 500g Raw Tiger Prawns
- A generous handful of Basil
- 150g Pistachios
- 50g Parmigiano Reggiano grated
- 100g Pecorino Romano grated
- 4 Cloves of Garlic crushed… or more
- 'Pinches’ of Maldon Salt
- Olive Oil generously poured
- 500g Pasta
- Crush your Pistachios to your preferred consistency. We like to keep some texture there.
- Add Basil leaves, parmigiano, pecorino , garlic, pistachios and a generous drizzle of oil to a pestle and mortar and grind until creamy. (If you don’t have a pestle and mortar, a food processor would also do)
- Bring a large saucepan of slightly salted water to the boil, tip in the pasta and cook as per instructions.
- Over a large saucepan and a drizzle of oil, commence cooking the raw tiger prawns. As they start going pink and firm in texture, add the pesto mixture and continue to stir.
- Once the pasta has reached al dente texture, drain in a large colander.
- With the pesto and prawns gently cooking add the cooked pasta, one large handful at a time, and stir thoroughly and continue to add and stir until the pasta is coated with the pesto.
- To serve, be generous and share with those you love