Noodles with mint pesto and prawns

Name: Noodles with mint pesto and prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g frozen raw shrimps (approx. 10 g each; without head, in shell); 7 TABLESPOONS Sunflower oil; 60 g Pistachio kernels; 10 Stem(s) Mint (e.g. lime mint); 50 g Pecorino cheese; 1 untreated orange; 1 chili pepper; 7-10 Tbsp Salt; 400 g Spaghetti; 2 Garlic cloves; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g frozen raw shrimps (approx. 10 g each; without head, in shell)
7 TABLESPOONS Sunflower oil
60 g Pistachio kernels
10 Stem(s) Mint (e.g. lime mint)
50 g Pecorino cheese
1 untreated orange
1 chili pepper
7-10 Tbsp Salt
400 g Spaghetti
2 Garlic cloves
7-10 Tbsp Pepper

Directions

1
Defrost shrimps at room temperature. Heat 1 tbsp. oil and roast the pistachios for approx. 4 minutes, turning them over. Wash mint, shake dry, pluck leaves from the stalks. Grate cheese finely.
2
Wash the orange hot, grate dry and thinly grate the peel. Halve the fruit and squeeze the juice. Wash, clean and halve the chilli, remove the seeds. Mint, pistachios, chilli, orange peel, 4 tbsp. orange juice and 5 tbsp. oil in the universal chopper.
3
Stir in cheese and season with salt. Prepare pasta in boiling salted water according to package instructions. Peel the prawns and remove the intestines. Wash the prawns and pat them dry. Peel garlic and cut into fine slices.
4
Heat 1 tablespoon of oil in a frying pan and fry the prawns for about 5 minutes, turning them over. After 2 minutes add the garlic. Season with salt and pepper. Take off 100 ml pasta water. Drain the pasta, let it drain and put it back into the pot.
5
Mix the pasta water and 5 tablespoons pesto. Add the mixed pesto and prawns to the pasta and fold in. Serve the pasta and add the remaining pesto. If pesto is left over, it can be kept in the refrigerator for 1-2 weeks.