Farfalle pasta with pistachio pesto and prawns

Garlic oil: put the oil and garlic cloves in a vacuum bag. Oven steam at 63°C for 20 minutes. Pistachio pesto: blanch the parsley and basil. Next blend them with the garlic oil, Grana Padano cheese, pistachios, salt and peeled orange without pith. Set aside. Prawns: de-shell, clean the prawns, and sauté them in a pan with oil, thyme and salt. Set aside. Cook the pasta in boiling salted water. Drain the pasta and mix with the pistachio pesto and cook for a few minutes. Serve the farfalle in the dishes and complete the garnish with whole pistachios, fresh basil and the prawns.