Fresh courgette blossoms give this pesto sauce a wonderful summer flavour. The pesto matches really well with the shrimps and the sherry tomatoes provide extra sweetness!
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Rigatoni Pesto of Courgette Blossoms with Shrimps
Servings: 5 People
Ingredients
- 500 g Rigatoni Pasta
- 90 ml EVOO , extra virgin olive oil
- 20 Courgette Blossoms , washed
- 350 g Shrimps , medium size, peeled and deveined
- 1 cup Cherry Tomatoes , about 300g, halved
- 70 g Parmigiano Reggiano , grated, plus more for serving
- ½ cup Basil Leaves
- 1 tbsp dry Coriander , ground
- 60 g Walnuts
- 3 cloves Garlic , smashed
- 1 ½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
- 5 litres Water
Instructions
- Place a large, deep sauté pan over medium heat and add 30ml of the olive oil along with the garlic. Sauté until fragrant, increase the heat, wait for a minute to really heat up and add the cherry tomatoes. Season with ½ tsp of sea salt and ¼ tsp of pepper, sauté for 4-5’ and add the shrimps. Continue sauteing for 3-4’ while seasoning with another ½ tsp of salt. Discard the garlic and remove from fire as you want the shrimps not to overcook.
- In the meantime, place in the bowl of a food processor with the metal blade attached the courgette blossoms along with the remaining 60ml of the olive oil, the Parmigiano Reggiano, basil leaves, dry coriander and the walnuts. Season with the remaining ½ tsp of salt and ¼ tsp of pepper. Pulse for 2’ until a smooth cream is created.
- At the same time use a large pot filled with water and a generous amount of salt, bring to a boil on high heat and add the pasta. Stir occasionally so as not to stick and cook 1’ less than package instructions. Reserve ½ cup of cooking water.
- Return the pesto sauce to the sauté pan with the tomatoes and shrimps on low heat and mix gently.
- Strain the pasta and return to the sauté pan with the pesto, tomatoes and shrimps. Toss for a minute so as the sauce goes to every single piece of the pasta and sprinkle more of the Parmigiano Reggiano.
