John Myers
Contents
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Ingredients
For the pesto
- Wild garlic leaves
- Virgin olive oil
- Roasted sunflower seeds
- Freshly grated Parmesan
- Salt and pepper
The side dish to the pesto
- 300 g Penne
- 1 tbsp Butter
- 1 tbsp Virgin olive oil
- 10 Shrimp peeled deveined
- 1 Garlic fresh
- 2 sprigs Rosemary fresh
- 1 tbsp Virgin olive oil
- 1 tbsp Butter
- 2 Spring onion
Instructions
Pesto
- Wash the fresh wild garlic, spin dry and then cut into small pieces. In the blender jar, puree the wild garlic with a little olive oil (add gradually).
- Chop the sunflower seeds and then roast them. Add to the wild garlic. Add finely grated Parmesan, salt and pepper to season. Puree again briefly and try. Put the pesto in prepared glasses.
The prawns
- Season the prawns with a dash of lemon juice. Cut the spring onions into small rings. Peel the garlic clove and cut into small slices. Heat the butter and olive oil in a pan; Add the prawns, the onion rolls, the garlic slices and the rosemary sprigs and fry everything for about 15 minutes over a low flame.
Pasta
- Boil the penne in plenty of salted water according to the instructions and shake it off. Heat some olive oil and butter in a pan. Add the pasta and mix with the pesto. Arrange on a plate with the prawns. Good Appetite !!
Nutrition
Serving: 100gCalories: 464kcalCarbohydrates: 52.9gProtein: 9.5gFat: 23.8g
