Pistachio Prawn Linguine
By Madeleine Shaw
Ingredients
Pistachio sauce:
100g of raw pistachios
1/4 lemon zest
1/2 lemon juiced
50ml of olive oil
Salt and pepper
Pasta:
100g of linguine
300g of raw prawns
2 tbsp of olive oil
3 garlic cloves, thinly sliced
1 red chilli sliced
200ml of chicken stock
1/4 tsp of red pepper flakes
2 tbsp of butter
4 tbsp of freshly chopped parsley
2 tbsp of chopped mint
Toppings:
Lemon zest
2 tbsp chopped pistachios
Instructions
Blend the pistachio sauce ingredients together until smooth.
Place a pot of salted water on to boil and cook the pasta until al dente. Season the prawns.
Heat a frying pan with 2 tbsp of olive oil, add the garlic, fresh chilli and prawns and fry for a few minutes each side until golden. Pop to the side.
In the same pan add the stock, allow it to reduce in half then add the pepper flakes and butter. Once melted add back in the pasta and prawns, coat well then add the pistachio sauce and mix well then serve with the herbs, lemon zest and chopped pistachios.
American Pistachio Growers
