- 320 g tricolor fusilli
- 50 g cashews
- 15 g tarragon
- 16 pcs red shrimp tails already shelled
- 1 pcs long eggplant of 150 g
- 1 pc clove of garlic
- peanut oil
- extra virgin olive oil
For the recipe of fusilli with tarragon pesto with eggplant and shrimp, peel the aubergine and cut it
with thin washers. Flour them and fry them in abundant hot peanut oil until they are golden; drain them on kitchen paper. Chop the cashews with the tarragon; set aside 1/3 of the chopped shrimp. Blend the rest with the garlic, 50 g of extra virgin olive oil and a pinch of salt to obtain a pesto. Sprinkle the prawn tails with the tarragon and sear them in a pan with a layer of hot extra virgin olive oil for 30 seconds on each side over high heat. Cook the fusilli, season with the pesto and complete with the minced meat, the fried aubergines, the prawn tails and a few tarragon leaves.
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