Prawn and Pistachio Tagliolini
Paired with delicate strands of tagliolini pasta, this dish is something special
- 250g dried tagliolini, or other long, thin pasta such as angel hair
- 1 huge handful of fresh basil leaves
- 2 tbsp pistachio butter
- 60ml (4 tbsp) extra-virgin olive oil
- 1 tsp sea salt
- juice of 1 lemon
- 200g raw prawns, peeled and deveined
- 1 tsp salted butter
- 2 garlic cloves, crushed
- freshly ground black pepper
Cook the pasta in a big pot of boiling salted water following the packet instructions. Just before draining the pasta, scoop out a mugful of the cooking water and save.
While the pasta cooks, in a blender or food processor, blitz the basil leaves, pistachio butter, olive oil, salt and lemon juice until smooth.
Cut each prawn in half lengthways so that when you twirl the delicate strands of pasta, you’ll be able to get both prawn and pasta on your fork. Melt the butter in a sauté pan on a medium heat, add the garlic and prawns and cook for three to four minutes, until the prawns turn pink.
Pour a little of the pasta cooking water into the basil and pistachio mix and blitz again until combined. Add the drained pasta to the sauté pan with the basil and pistachio mix and toss together with the prawns and a little more of the pasta water, if needed. Pile the pasta high on two plates to serve and season with black pepper.
