250 gr shrimp
2 cloves of garlic
1 tbsp olive oil
2 tbsp pistachios
3 tbsp pistachios
50 g parmesan cheese
1 bunch of mint
1 red pepper
Pepper and salt
5 tbsp olive oil
The mint pesto; toast the pistachios in a little olive oil. Grate the zest of the orange with a fine grater and squeeze out the juice. Cut the red pepper in half, remove the seeds and cut into pieces. Place the roasted pistachios with the mint, orange zest, orange juice and red pepper in a food processor and grind until fine. Add the olive oil and continue grinding until a smooth mass is formed. Grate the parmesan cheese and fold it in with a spoon. Season with some salt and pepper.
Cook the spaghetti in a large pan with plenty of water and a pinch of salt for about 10 minutes. Heat a little olive oil in a frying pan and fry the shrimp for 2 minutes. Finely chop the garlic and add and fry for a while. Take 100 ml of the cooking liquid from the pasta and mix it with the mint pesto. Drain the spaghetti and return to the pan. Add the pesto with cooking liquid and stir well into the pasta. Add 2 tbsp pistachios and stir in the shrimps with garlic. Serve the pasta with some bread or a fresh salad.
Source: Leukerecepten by leukerecepten-nl.
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