Linguine pesto and prawns – product testing 2 Dolce vita event


Recipe 93: From the Dolce Vita event and Foodinthecity, i have the pleasure today to present you some new real high quality and truly original italian products: the pasta from Pastificio dei campi and the organic products from Sommariva.

I found this pasta really special: so traditional in the taste and in the consistency, but so innovative for the packaging and the blog they run. A real discovery! The Pesto from Sommariva instead is Bio and made with the best ingredients from Liguria, where the recipe comes from.

With these genuine products i could have done a simple pasta with pesto, sure of an amazing result, but to make it a bit special i decided to add some prawns, so… here are Linguine Pesto e Gamberetti.

The ingredients i used for 2 people are: 250 gr. of Linguine di Gargnano – Pastificio dei Campi (you can find them in Harvey Nicholson too), 150 gr. of peeled prowns, 100 gr. of Pesto Genovese Bio Sommariva, 1 red chili, a clove of  garlic, fresh parsley, Parmesan, olive oil, 25gr butter, a glass of white wine and salt.

Put some olive oil in a pan with a crashed clove of garlic and a sliced chili. Add some parsley leaves, prawns, let them cook a bit and then add some butter to let the prawns get a bit colored.

In the meantime put the linguine in some boiling water, add some salt and let them cook for around 8 minutes.

You will need to add some white wine to the prawn because they will be quite dry and the wine will give them a little twist in the taste.

At this point open the pesto, breath and prepare yourself to enjoy this plate!🙂 if you will try a little spoon of the sauce, you will really taste the pine nuts and the basil. Fantastic! Put some of this in the plates where you will serve the pasta and add some hot water to make it less dense and easier to be absorbed by the pasta.

When the pasta is almost cooked, drain it and pass it in the pan with the prawns. Mix until the sauce is absorbed and then place it in the final plates.

Mix again the linguini until all the pesto is well absorbed and all the pasta has the same color.

Add some Parmesan and Buon appetito!

PS. Mamy non si che buoni questi prodotti: le linguine le fanno a Gragnano, mentre il pesto Biologico viene direttamente dalla Liguria. Li ho trovati alla Dolce Vita e ne sono rimasta entusiasta. Poi con i gamebretti insaporiti dal prezzemolo, peperoncino e una spruzzata di vino bianco, le linguine al pesto hanno fatto una riuscita fantastica!

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