I watched Vincenzo's Plate.
The very basic combination of nuts and oil with prawns and lemon caught my eye. I was on a holiday trip and came home around Lunch time. Not much time to cook something that takes a while.
Before going outside to harvest tomatoes, cucumber and figs (yes, fig season started too)
I pulled the last few large tiger prawns out of the freezer. Submerged in cold water to help with defrosting. Now I had to shell a hand full of pistacchios.
They went in a food processor with olive oil and a bit of water. Now I started the pasta, because the cooking time is 12 min. Keeping some of the pasta water.
Recipe for 1:
125 g tagliatelle, salt
60 g pistacchios, 4 tbsp olive oil, 1 tbsp water
8 large black tiger prawns, raw
1 tbsp olive oil, 2 tbsp lemon juice, zest 1/2 lemon, salt and pepper
2 stalks tarragon
Heat up 1 tbsp olive oil on medium heat and add the prawns. After the first turn, squeeze the lemon juice in the pan. After 4 min in total, add the pistacchio paste. Stir well and add pasta water to loosen up the sauce. Reduce the heat and finish the prawns.
Add the pasta and a little more water and the lemon zest. Chop the tarragon and finish with it.
