Pasta With Shrimp In Mint Pesto

1. 1

   Heat 1 tbsp of oil in a skillet and toast the pistachios for about 4 mins, while stirring. Cook the spaghetti in boiling salted water according to the package instructions.

2. 2

   Puree the mint, pistachios, chili, orange peel, orange juice and 4 tbsp of oil in a blender. Stir in the Pecorino cheese and season to taste.

3. 3

   Heat 1 tbsp of oil in a frying pan and fry the shrimps for about 5 mins, stirring from time to time. Add the garlic and fry for 2 mins. Season to taste. Drain the spaghetti, keeping 1/2 cup of the cooking water. Return the spaghetti to the pot and keep it warm. Mix the cooking water with 5 tbsp of pesto. Fold the shrimp and the pesto into the spaghetti and serve. Any leftover pesto will keep in the fridge for 1-2 weeks.

* Per serving · 4 servings · Values may vary.

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