Fusilli with shrimps and rocket pesto

Name: Fusilli with shrimps and rocket pesto
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 150 g Rocket salad; 10 g Pine nuts; 1 Garlic clove; 3 TABLESPOONS Olive oil; 10 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Shrimps (from the brine); 100 g Fussili noodles

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

150 g Rocket salad
10 g Pine nuts
1 Garlic clove
3 TABLESPOONS Olive oil
10 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Shrimps (from the brine)
100 g Fussili noodles

Directions

1
Clean, wash and drain the rocket. Roast pine nuts in a pan without fat until golden brown. Remove and put aside. Peel and roughly chop the garlic. Put the rocket, except for something to garnish, olive oil, garlic, parmesan and half of the pine nuts in a mixer and puree finely.
2
Season with salt and pepper. Drain the shrimps. Cook pasta in boiling salted water according to package instructions. Drain and allow to drain. Mix pasta with pesto and shrimps and arrange on plates.
3
Garnish with remaining rocket and pine nuts.