Penne pasta in creamed zucchini with raw zucchini tartare and lemon, seared prawns and crunchy pistachio bread.
Preparation
35 minutes
Cooking
12 minutes
Portions
2
Difficulty
Average
Ingredients
- Penne rigate 180g
- 2 courgettes
- Shrimp 6
- Stale bread 50 g
- Shelled pistachios 30 g
- Garlic 2 cloves
- Lemon 1
- Pepper
- Extra virgin olive oil
- Salt
Procedure
In a pan, brown a grated clove of garlic with a drizzle of oil, add the courgettes, let them cook for a few minutes, then cover with water to soften them.
Blend together the stale bread with the pistachios, garlic clove, salt and pepper.
Brown in a pan with a drizzle of oil.
Clean the prawns and sauté them in a pan for a few moments with a drizzle of oil, season lightly with salt.
Blend the courgettes with an immersion blender.
Make a thin brunoise with the green part of the courgette, season it with salt, oil, lemon juice and zest.
Cook the penne and sauté them with the zucchini cream. Serve garnished with the seared shrimp, zucchini tartare, and pistachio brittle.