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Pasta and mint/pistachio pesto with grilled eggplant and shrimps

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Ingredients

Adjust Servings:
2 Cups Mint leaf Plus more for garnish
1/2 Cup Pistachios Plus more for garnish
4 Tablespoon Extra Virgin Olive Oil
1/2 Cup Pecorino cheese Grated
1/2 Lemon Lemon zest
2 Garlic cloves Chopped
To taste Black pepper
To taste Salt
1 lb Pasta
1 Eggplants
1 lb Shrimps Medium size

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Pasta and mint/pistachio pesto with grilled eggplant and shrimps

  • 30 min
  • Serves 4
  • Easy

Ingredients

Directions

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Pesto with mint and pistachios is a fresh, summery and fast pesto that will solve your lunch or dinner or will allow you to make simple dishes or bruschetta.
Dress pasta, flavour a minestrone, even cold, vegetables, fish, meat or spread it on crispy bruschetta, no one will be able to resist! Recipe and Pictures courtesy of Franco Di Palermo.

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Steps

1
Done

Mix Oil, Nuts, Garlic, Salt, Pepper in a food processor or blender until nuts are finely ground and mixed with Olive Oil.

2
Done

Then add Mint and until pureed.

3
Done

Stir in Pecorino and adjust Olive Oil and seasonings as needed. Put in a bowl and set aside

4
Done

Slice Eggplant into round discs, brush with Olive Oil, Salt and Pepper and Grill until playable.

5
Done

While your grill is still hot cook Shrimp that have been coated in Olive Oil and seasoned with Salt and Pepper until firm.

6
Done

Set both the Eggplant and Shrimp aside.

7
Done

Cook your pasta , I always prefer Al Dente and once finished place in a bowl and toss with Pesto reserving some for serving and add Shrimp and mix well.

8
Done

Place grilled Eggplant into serving bowls, serve the Pasta in the bowls and add fresh Mint for garnish, Lemon Zest and tasted whole Pistachios. Grate some Pecorino on the pasta and have more Pesto on the side for topping.

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