Chef: Heinz Beck

Farfalle pasta with pistachio pesto and prawns

  • 4 servings
  • Difficulty


  • 320 g Farfalle pasta De Cecco n° 93
  • Garlic, 1 head
  • 300 ml extra-virgin olive oil
  • 100 g basil
  • 100 g parsley
  • 70 g Grana Padano cheese
  • 30 g garlic oil
  • 50 g pistachios
  • Salt
  • 1/2 orange
  • 10 prawns
  • Thyme, 1 sprig
  • Fresh basil
Farfalle n° 93


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.