Wasfetna

Pesto pasta

Pasta with basil and pine-nut pesto, served with shrimp.

Pesto pasta — Shrimp
Cooking time
43 min
Hands-on time
43 min
Difficulty
Easy
Cuisine
Italian
Contains
Dairy, Gluten, Nuts, Shellfish

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — The cooking water loosens the pesto without cooking it.
  • Food processor or mortar — A knife will do — traditional pesto is pounded, not blended.
  • Food thermometer

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Wash the basil and dry it thoroughly — any water will ruin the pesto.

    6 min
    You’ll know it’s ready when

    The leaves are completely dry.

  3. Pulse the basil, pine nuts, garlic and salt, then add the oil gradually.

    6 min
    You’ll know it’s ready when

    The mixture is a coarse green, not a smooth paste.

    Tip: Blending too long warms the basil and turns it dark — short pulses only.

  4. Add the Parmesan and lemon and stir by hand, not with a blender.

    3 min
    You’ll know it’s ready when

    The pesto is bright green.

  5. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  6. Pat the shrimp dry and season with a little of the listed salt. Sauté in the tablespoon of oil for about 2–3 minutes per side until cooked, then lift out.

    6 min
    You’ll know it’s ready when

    The shrimp is opaque and pearly inside and reaches 63°C; do not cook until rubbery.

  7. Turn off the heat and stir the pasta with the pesto and cooking water — never cook the pesto. Add the cooked protein and toss gently before serving.

    4 min
    You’ll know it’s ready when

    The color is a bright green that has not darkened.

    Tip: Cooked pesto loses its color and aroma — toss it into hot pasta off the heat.

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