Trofie with asparagus pesto, pistachios, pecorino and garlic prawns

by Iris Imports
Trofie with asparagus pesto, pistachios, pecorino and garlic prawns

PREPARATION 10 minutes

COOKING 5 minutes


1 package (500 g) TROFIE TESORI #1268 pasta, cooked al dente


  • 1 package (300 g) or (2-2 ½ cups) asparagus, trimmed and cut into sections
  • 15 ml (1 tbsp.) olive oil
  • 250 ml (1 cup) fresh basil
  • 250 ml (1 cup) fresh parsley
  • 180 ml (3/4 cup) shelled pistachios
  • 2 minced garlic cloves
  • 6-8 white anchovy fillets
  • 125-180 ml (1/2 to 3/4 cup) grated pecorino cheese
  • 125 ml (1/2 cup) olive oil
  • 1/2 lemon juice and zest
  • Salt and pepper to taste


  • 30 ml (2 tbsp.) butter
  • 15 ml (1 tbsp.) olive oil
  • cooking water
  • 250 g (1/2 pound) peeled shrimp
  • 1-2 minced garlic cloves
  • Fresh basil to taste


  1. In a bowl, mix the asparagus and a tablespoon of olive oil. Season. Broil (550°F) for 4-5 minutes. Remove from oven. Let cool. Put everything in the food processor along with the rest of the ingredients. Pulse until you reach a fine texture.
  2. In a non-stick skillet, heat the butter. Cook the shrimp and garlic for 2-3 minutes. Season. Deglaze with the wine. Remove from fire. Add lemon juice and fresh basil to taste. Set aside.
  3. In the same pan, add olive oil and cooking water. Add cooked al dente pasta and asparagus pesto to taste. Mix until everything is creamy and smooth. Add the shrimp and pecorino cheese to taste.
  4. Serve immediately.
The pesto will keep for 3 to 5 days in the fridge.

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