For the pistachio pesto:
For the lime marinated shrimp:
Transfer pistachios to a blender, pour in extra virgin olive oil and water, add grated Grana cheese and basil. Blend the mixture until smooth. Set aside.
Rinse the shrimp under running water, then pat them dry with kitchen paper. Remove the carapace, lightly incise the back and pull out the intestines (the black fillet) with a toothpick.
In a bowl, emulsify the oil with the lime juice; add the salt and pink pepper. Pour over the cleaned shrimp, cover and let marinate in the refrigerator for at least 30 minutes. After this time has elapsed, remove the excess marinade from the shrimp and transfer them to a hot pan; sear them for a few moments, then remove from the heat and set the shrimp aside, keeping them warm.
Cook the Tagliatelle Nonna Rina in boiling salted water, drain them al dente in the pan with the shrimp cooking juices. Add the pistachio pesto and a ladleful of pasta cooking water, toss a few moments and transfer to serving plates.
Serve the pistachio pesto tagliatelle with the blanched shrimp, a grating of lime zest, the pistachio granules, and a few basil leaves.
Ready! Enjoy!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
