These in the picture are the busiate I ate a few days ago at the restaurant “Ghibli” in San Vito Lo Capo,
super good.
The recipe is my way to make it.
Enjoy them!
Ingredients:
500g of busiate
200g of unsalted toasted pistachios
35g of parmigiano reggiano
Lemon zest
Half a clove of garlic
100ml of extra virgin olive oil
Water as needed
3 leaves of basil
Salt
Black pepper
300g of shrimps
Extra virgin olive oil
– Start with the pistachio pesto. Put a pot full of water over the heat and drop the shelled pistachios as soon as it boils, then cook about five minutes to remove the peel easily.
– Transfer the pistachios into a mixer with olive oil, Parmigiano Reggiano, basil leaves, half a clove of garlic and a little grated lemon peel.
– Operate and after a while add a little water. Season with salt and pepper and continue mixing until you
get a cream, not too homogeneous.
– Shell the shrimps removing the head and the black string. Rinse them under water.
– Heat a little oil in a pan and add the shrimps, then salt them and sauté for a few minutes.
– Bring water for pasta to boil, drop busiate and drain them al dente directly into the pan with shrimps,
then, helping with a little cooking water, amalgamate also the pistachio pesto.
– Serve with a grating of black pepper.
