Pappardelle with Shrimp and Basil Pesto

Name: Pappardelle with Shrimp and Basil Pesto
Yield: 10
Ingredients: 2 tablespoons of basil; 1/4 cup of nuts; 1 clove of garlic; 1/2 cup of olive oil; 2 cups of fresh basil leaves; Salt to taste; 1.5 kg of medium shrimp, cleaned and deveined; Black pepper ground at the time to taste; Juice from 2 lemons; 2 tablespoons of olive oil for frying; 1 kg of long pasta type pappardelle; Basil leaves for decorating

1
2 tablespoons of basil
2
1/4 cup of nuts
3
1 clove of garlic
4
1/2 cup of olive oil
5
2 cups of fresh basil leaves
6
Salt to taste
7
1.5 kg of medium shrimp, cleaned and deveined
8
Black pepper ground at the time to taste
9
Juice from 2 lemons
10
2 tablespoons of olive oil for frying
11
1 kg of long pasta type pappardelle
12
Basil leaves for decorating

Ingredients

1
2 tablespoons of basil
2
1/4 cup of nuts
3
1 clove of garlic
4
1/2 cup of olive oil
5
2 cups of fresh basil leaves
6
Salt to taste
7
1.5 kg of medium shrimp, cleaned and deveined
8
Black pepper ground at the time to taste
9
Juice from 2 lemons
10
2 tablespoons of olive oil for frying
11
1 kg of long pasta type pappardelle
12
Basil leaves for decorating

Directions

1
Make the pesto by blending in a processor the basil, nuts, garlic, and a bit of olive oil until the nuts are well ground
2
Add the basil leaves and remaining olive oil and blend until a thick paste is obtained
3
Season with salt and, if desired, a thinner pesto, add olive oil gradually
4
Place in a bowl and cover with more olive oil
5
Seal and refrigerate for 15 days (always covered with olive oil)
6
Season the shrimp with black pepper, salt, and lemon juice and reserve
7
Heat an anti-stick frying pan with 2 tablespoons of olive oil and sauté the shrimp, in batches, for five minutes per side
8
Reserve them in a warm place
9
Cook the pasta in a pot with plenty of boiling salted water until al dente
10
Drain, mix with the shrimp, and transfer to a serving dish
11
Spoon basil pesto over the top and decorate with fresh basil leaves.