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Penne with pistachio pesto and prawns


A first course that is tasty and delicate at the same time. Perfect for Sunday family lunches, easy to prepare. A traditional Sicilian combination of Biobronte pistachio pesto and prawns. Biobronte has started organic cultivation of Bronte pistachios, the excellence of our land, creating a lactose-free and gluten-free product. Their intense and full-bodied flavor will make you discover the pleasure of real pistachios. We recommend you also try the pistachio and swordfish lasagna.


  • 300 g penne “Timilia” durum wheat semolina
  • 150 g pistachio pesto “Biobrontes”
  • 500 g red prawns
  • 3 spoons extra virgin olive oil to taste
  • 40 g chopped pistachios
  • 2 garlic cloves
  • 2 spoons White wine
  • parsley to taste
  • sale q.b.
  • pepe q.b.
  • Clean the prawns by removing the heads, intestinal thread and carapace, leaving some whole to garnish the dish.

  • Prepare a cooking base: place the shelled prawn heads in the pan with the oil, garlic and parsley. Drizzle with two tablespoons of white wine and let it evaporate. Add half a glass of water and cook for about 30 minutes with the lid on over a low heat so that a cooking base is produced.

  • Make sure it doesn't dry out too much, if so, add a little water. Turn off the heat, crush the heads well so that all the juice comes out, filter and set aside.

  • In the same pan, sauté the prawns and cook both sides for a few minutes, add salt and pepper. Leave the whole prawns aside.

  • Cook the pasta in abundant salted water, taking care to drain it al dente and keeping it
    set aside 1 glass of cooking water.

  • As soon as it is ready, pour the pasta into the pan together with the peeled prawns, add the cooking juices and the pistachio pesto diluted with a few tablespoons of the pasta cooking water.

  • Whisk for about 1 minute until you obtain a soft cream of the desired consistency.

  • Turn off the heat, plate it and garnish the dish with the remaining whole prawns and chopped pistachios.

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