John Myers
Contents
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Ingredients
The pesto
- 100 g Wild garlic fresh
- 50 g Pine nuts
- 50 g Shelled walnuts
- 120 Milliliters Olive oil
- 1 teaspoon Herbs de Provence
- 50 g Freshly grated Parmesan
The pasta
- 120 g Pasta penne
The prawns
- 225 g Shrimp tails peeled deveined TK
- 1 tablespoon Oil
- 1 teaspoon Cayenne pepper
- 0,5 teaspoon Cardamom
- 1 Centiliters Cognac
Instructions
The preparation
- Set up the water for the pasta and then cook the pasta until al dente.
The pesto
- Wash the wild garlic, sort and cut into small pieces. Put it in the mixer. Add oil, pine nuts, herbs, walnuts and Parmesan and mix, mix, mix. Finished
The prawns
- Let an iron pan get hot, brush with oil and briefly but vigorously roast the spices. Add the prawns and fry for 2 minutes. Now put the cognac in the pan, but only if NO children are eating or people who cannot tolerate alcohol. But you can also do it without alcohol. Swivel briefly and you're done.
The end
- Drain the pasta and collect a little cooking water. Mix the pesto with the cooking water in a bowl - possibly preheated. Fold in the noodles and fold in the prawns.
- Enjoy springtime and enjoy your meal.
Nutrition
Serving: 100gCalories: 483kcalCarbohydrates: 17.8gProtein: 10.2gFat: 41.3g
