Spaghetti with pesto with grilled prawns, quick dinner to prepare and super tasty
Ingredients for 5 people:
500g spaguetti
1kg clean prawns with tail
assorted fresh herbs to sprinkle the shrimp (I used parsley, thyme and oregano)
Pesto:
3 cups of basil leaves
80g (1/2 cup) pistachios (without the shell)
2 fried garlic cloves
160ml (2/3 cup) olive oil
50g (2/3 cup) grated Parmesan cheese
salt and pepper to taste
2 tablespoons of pinolis to sprinkle (optional)
Procedures to prepare it:
Fry the 2 cloves of garlic in the pesto sauce in olive oil until golden. Reserve to beat together with the other ingredients. Blend all pesto ingredients in the blender, add salt and pepper to taste and reserve.
The moment you put the spaguetti in the boiling water (I tested and liked it by putting 2 tablespoons of vinegar in the water to keep it from sticking), start to fry the prawns in a large and very hot frying pan with a drizzle of olive oil. Put salt and pepper in the prawns. When they are golden brown, put 2 tablespoons of water in the frying pan for them to finish cooking. Sprinkle with herbs and remove from the pan, keeping warm.
At this point the pasta will be ready, drain and place in the same frying pan that fried the prawns. Mix 2/3 of the prepared sauce and mix well. Add one or two ladles of pasta cooking water. Stir. Place on the serving plate, sprinkle with pinolis and place the prawns flanking the plate.
Two types of farofa: one to accompany the pork loin and the other to accompany the moqueca
Ingredients for 4 people:
LUMBO BEADS:
1 finely chopped red onion
2 tablespoons olive oil
3 tablespoons (45g) of butter
2 cups Pantera manioc flour (thick)
chopped parsley to taste
salt and pepper to taste
Place the oil in a frying pan. When hot fry the finely chopped onion. Add the butter and as soon as it melts add the manioc flour. Stir well for 2 minutes, sprinkle with parsley. Put salt and pepper, stir and serve.
DENDE COOKER:
2 tablespoons of palm oil
1 chopped red onion
1 chili pepper seeded, finely chopped
2 cups thick cassava flour
salt to taste
Put the palm oil in a frying pan. As soon as it gets hot, add the onion and pepper and sauté until the onion begins to brown. Add the flour, stir well, adjust the salt and serve.
Vegetarian moqueca of plantain and pupunha palm heart
Ingredients for 6 people:
4 ripe plantains
400g pupunha hearts of palm in toletes
1 red pepper without semantes, diced
1 seedless yellow pepper, diced
2 coarsely chopped small onions
3 coarsely chopped garlic cloves
2 chopped chili peppers without seeds, 650g or 8 coarsely chopped ripe small Italian tomatoes
400ml coconut milk
2 cups vegetable broth (sauté in olive oil, carrot, celery, leek, parsley, pinch of white wine or vinegar and ssl. Cook under pressure for 15 minutes and strain).
3 tablespoons of palm oil
250g cherry tomatoes
chopped coriander, parsley and chives to taste
Procedures to prepare it:
Wrap the bananas with the peel in aluminum foil and bake at 200C for 30 minutes. Remove and allow to cool completely. Cut the pupunha leaves in 3 cm pieces. Place all cut pupunha on a baking sheet, sprinkle with oil and salt, cover with aluminum foil and bake for 30 minutes at 200C degrees. Reserve.
In a hot pan, put the palm oil and fry the onion. When it starts to become transparent, add the garlic and stir. Then add the peppers and the girl's finger pepper. Stir. Add the chopped tomatoes. Add coconut milk and vegetable broth. Stir well, cover with lid and cook on low heat for 30 to 40 minutes. Beat this stew in a blender and strain into the pan in which the moqueca will be served. Bring to a boil.
When boiling, add the banana already pre-roasted, cold, peeled and cut into 3cm pieces. Place also the pre-baked hearts of palm. Stir and add the cherry tomatoes. Check the salt. Sprinkle chopped cilantro, parsley and chives and serve.
Thats well written dear