Black Tiger Shrimp and Cashew Coriander Pesto

45 minutes

Leicht

2 persons

PESTO WITH A DIFFERENCE - Matches our organic Black Tiger king prawns from sustainable farming in South Vietnam, an exotic version of this popular and quickly prepared classic. The coriander greens with the cashew nuts and the lime give this dish a special Asian touch.

Ingredients

400 g organic black tiger prawns easy peel
250 g organic organic spaghetti turanici
100 ml Muraglia Olive Oil Intensely Fruity
1 bunch of fresh coriander
2 cloves of garlic
1 lime
120 g cashew nuts
a bit of salt
some pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the organic black tiger king prawns easy peel to thaw in the fridge overnight.
Grind cashew nuts finely in a blender. Set aside some of the ground nuts for garnish.
For the pesto, wash the coriander and mix it with the olive oil, cashews, garlic cloves and lime juice into a homogeneous mass. The pesto can of course also be prepared in the classic way in a mortar. Season with salt and freshly ground pepper. Tip: A little fresh and deseeded chili pepper goes perfectly with it.
Rinse the thawed shrimp, pat dry and fry in a pan in olive oil over medium heat for about 3 minutes on each side.
Cook the spaghetti according to the instructions on the packaging in plenty of salted water until al dente (with a clear bite) and set some pasta water aside.
Mix the pasta with the pesto and a little pasta water. Arrange the prawns on top and garnish with the remaining ground nuts and a few coriander leaves.

Pesto is a classic Italian, uncooked paste. It replaces the pasta sauce. The best-known variant is the Pasta Genovese, which consists of basil, pine nuts, garlic cloves, olive oil and Parmesan or Pecorino. The term pesto comes from the Italian verb pestare. This means something like crushing or grinding and describes the classic process of making pesto.