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.
Prawns: de-shell, clean the prawns, and sauté them in a pan with oil, thyme and salt.
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.