corzetti con pesto di maggiorana con gamberoni
corzetti in marjoram pesto with prawns
Here's a variation of the marjoram pesto corzetti recipe, with king prawns. I'm a big fan of using a pesto as a base for other ingredients, so play around and find your own favourite flavour combinations. Crumbled sausage, strips of pork shoulder or ever BBQ'd squid or octopus are all other alternative additions!
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
make the pesto
prepare and sear the prawns (optional)
boil and cook the pasta
combine the pasta and pesto
add prawns (optional)
corzetti in marjoram pesto with prawns
INGREDIENTS
FOR FOUR PEOPLE
80g pinoli
20g walnuts
parmesan
marjoram/thyme leaves
EVO
200g raw king prawns
PASTA
500g dry corzetti
MANTECATURA (?)
none
METHOD
Begin by preparing all the pesto ingredients, picking the leaves and grating the cheese and so on, and then head to the blender. Following the normal pesto technique, begin by adding small amounts of all ingredients with a little EVO and pulsing the blender to begin to form a paste. Add more ingredients and oil, varying quantities until you get the balance of flavours that you prefer.
If you're going to cook the variation with king prawns, heat up a heavy iron pan and sear them while the pasta is boiling. Do this by placing the prawns so they don't overlap in the hot pan that's been wiped with EVO. Cook them on a high heat until they have changed colour about half way through. At that point flip them one at a time using a fish slice and turn off the heat. Let them cook in the residual heat in the pan.
Boil the pasta and follow the basic Cooking with Pesto page in the Technique menu. Throw in the prawns and toss to combine. Serve immediately with parmesan or pecorino, and more black pepper.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
