350 g fusilli n.93 (SGAMBARO Cappelli durum wheat)
300 g shelled shrimp
250 g courgettes
50 g shelled walnuts
salt to taste
pepper to taste
1 garlic clove
Extra virgin olive oil
Wash and peel the courgettes and slice them finely. Cook the courgettes in boiling water for 5’ minutes. They must be just slightly sautéed, and therefore easier to digest. Strain the courgettes, keeping the cooking water, place one fourth of the slices aside and blend the rest with a blender, adding the walnuts, a few basil leaves, a drizzle of oil, part of the cooking water, salt and pepper and, to taste, a bit of garlic, to obtain a smooth cream: courgette pesto.
Quickly sauté the shrimp tails in salted boiling water, strain and set aside.
Cook the pasta in plenty of salted water, strain it al dente and transfer it to a flat tray, drizzle with oil and leave to cool.
Transfer the cold pasta to a large bowl, add the courgette pesto and mix well.
To the pasta, add the slices that you set aside, as well as the shrimp, and mix everything, adding a few basil leaves and freshly ground pepper as the final touch.
Serve the cold pasta with courgette pesto and shrimp at room temperature.
Enjoy your meal!
Recipe by Monica Bergomi (aka @lalunasulcucchiaio)