Of which 4.5 g sugars and 3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Raw pistachio pesto · Shrimp cooked separately · No cream and no cheese
Allergens gluten, crustaceans (shellfish), tree nuts
Busiate with pistachio pesto and shrimp
Pistachio pesto without basil taking over; the shrimp go in at the end
A contemporary Sicilian pairing: busiate, briefly sautéed shrimp and a pesto of pistachio, olive oil, basil, lemon and a little garlic. The pesto goes in off the heat, as a raw sauce; the shrimp come out as soon as they're cooked and return only at the end.
Ingredients
- 320 g (11½ oz) dried busiate
- 300 g (10½ oz) raw shrimp, cleaned
- 100 g (3½ oz) unsalted pistachios
- 40 g (1½ oz) extra-virgin olive oil
- 15 g (½ oz) fresh basil
- 2 g lemon zest
- 8 g lemon juice
- 3 g garlic
- 0.3 g black pepper
- 1 g salt
- water and coarse salt for cooking the pasta, as needed
- 40 ml (2½ tbsp) cold water — for the pesto
Method
- Keep the shrimp at ≤4 °C (39 °F). Remove the shells and veins, rinse quickly in cold water and dry very well. Set aside four for finishing only if they're a similar size.
- Toast 15 g of the pistachios in a dry skillet for 2 minutes and set aside. Let them cool before chopping coarsely.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
