Pasta with zucchini, shrimps and Pistachio Pesto
paccheri or caserecce
Scyavuru Pistachio Pesto
datterino or ciliegino
Salt as needed
Crumb as needed
Pepper or red pepper as needed
Extra virgin olive oil as needed
Fry with extra virgin olive oil the onion cut into thin slices. Add the small tomatoes and zucchini cutted à la julienne; cook for about 5 minutes. Add the salt.
Add the shrimp, turn off the heat and put the lid.
Meanwhile, cook the pasta in salted water.
Use the pasta water to rehydrate the Scyavuru Pistachio Pesto.
When cooked drain the pasta and saute in a pan with the zucchini, shrimps and rehydrated Scyavuru Pistachio Pesto.
Add pepper or red pepper to taste.
Serve and add the bread just toasted.