How to make pasta with rocket pesto and peeled shrimp, recipe with farfalle, pine nuts and parmesan among the main ingredients, an easy first course but with a delicious taste.
Ingredients for 4 people
- 400 g of butterflies
- 200 g of peeled shrimp
- 150 g of rocket
- 50 g of pine nuts
- 3 spoons of parmesan
- 1 clove of garlic
- 6 tablespoons of extra virgin olive oil
- salt and pepper
How to prepare farfalle with rocket pesto and shrimp
Wash the rocket and dry it.
Peel the garlic clove and deprive it of the soul.
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Put the rocket and the garlic clove in the mixer, then blend the two ingredients adding the grated Parmesan cheese.
Pour 3 tablespoons of extra virgin olive oil flush, mix thoroughly and adjust with salt and pepper.
In a pan, heat the remaining oil and sauté the peeled shrimp for a couple of minutes, then add salt and pepper to taste.
Toast the pine nuts in the oven by placing them on the lightly greased pan.
In a pan with salted boiling water, dip the butterflies into it and drain them al dente, then pour them into the pan with the shrimp, add the arugula sauce and the toasted pine nuts, then sauté everything on high heat, stirring constantly.
Serve the pasta hot with a sprinkling of grated Parmesan.
