Pesto is a typical sauce from Liguria, Italy, whose main ingredient is basil and to which are also incorporated pine nuts, garlic, Parmesan cheese and olive oil. We, however, have made our own version of this plate of macaroni with broccoli and shrimp pesto that we encourage you to cook today.
The broccoli pesto shares with the original the addition of cashews, garlic and olive oil. We have opted, however, for a less light pesto than the traditional one, made with a reduced amount of olive oil compared to the original. Something that you can correct, playing with this amount until you achieve the texture that you like the most.
These macaroni with broccoli and shrimp pesto are a very easy dish to prepare and that supports many changes. You can use to make it your favorite pasta and substitute the prawns for any other fish or shellfish. Obviously, the result will not be the same but it will be just as fantastic.
Ingredients for 4
- 1 broccoli
- 350 g. pasta
- 3 peeled garlic cloves
- 2 handfuls of cashews
- 2 tablespoons nutritional yeast
- Sal Island
- Extra virgin olive oil
- 200 g. peeled prawns
Step by step
- Wash and divide the broccoli into florets. Cook it in a pot with plenty of water and salt for 4 minutes and then reserve in a colander.
- Now in the same cooking water as the broccoli cook the pasta following the manufacturer's instructions. Then cool, drain and reserve.
- Then heat two tablespoons of oil in a frying pan and Brown the garlic cloves.
- After add the broccoli and sauté a stop of minutes.
- Put one of the garlic cloves, the broccoli, the cashews, the nutritional yeast, a pinch of salt and two tablespoons of olive oil in a bowl and blend. Play with the amount of oil up to achieve the desired texture. Reserve the broccoli pesto.
- In the frying pan with two cloves of garlic, sauté the prawns now until they take color.
- Then, incorporate the pasta and the broccoli pesto and mix.
- Serve the broccoli and shrimp pesto macaroni hot.