I Invented a Pasta Sauce that Should Be Served All Over Italy

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Cut both lemons in half and set aside.
2. Blend the pistachios with 7 tablespoons of olive oil until smooth, then add a splash of water and blend a few more seconds.
3. Heat 2-3 tablespoons of olive oil in a pan over medium heat. Add the shrimp and squeeze in the lemon juice. Toss gently until fully cooked, lowering the heat if the shrimp are small.
4. Stir the pistachio pesto into the cooked shrimp until well coated.
5. Bring a large pot of water to a boil, add a teaspoon of rock salt and let it dissolve.
6. Cook the tagliatelle according to the package instructions.
7. When the pasta is almost cooked, reserve about half a cup of cooking water.
8. Transfer the cooked pasta to the pan with the sauce, add some of the reserved water and toss until creamy. Top with lemon zest and chopped fennel leaves, and serve right away.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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