CRAWFISH & PESTO PASTA
4-6
45
minutesCrawfish Pesto Pasta is a springtime delight. Garden fresh basil and plump Louisiana crawfish tails – what a great way to make the most of both seasons! We lean into the pesto by blitzing the classic ingredients – basil, pine nuts, garlic and parm – with our Pesto Extra Virgin Olive Oil. The tender crawfish tails meld perfectly with the herby, garlicky sauce. Tossed together with pasta, this one is a quick, beautiful and oh, so delicous.
Ingredients
For the Pesto:
4 cups fresh basil leaves
1 clove garlic, crushed
1/4 cup toasted pine nuts
1.5 tsp Sel Gris
1/4 tsp Crushed Red Pepper
1/3 cup Pesto Extra Virgin Olive Oil
1/2 cup grated Parmesan cheese
For the pasta:
1 lb spaghetti
1 lb peeled crawfish tails
Fresh basil and lemon for garnish
Instructions
- First, make the pesto. In a blender, pulse the basil, pine nuts, garlic, Sel Gris and Crushed Red Pepper. Stop the machine and use a spatula to scrape down and incorporate all of the basil leaves. You’re looking for the consistency of oatmeal.
- With the blender running, slowly pour in the Pesto Extra Virgin Olive Oil and run until smooth. Add in the parmesan and pulse to incorporate. Allow to sit for 5 minutes, then taste. Adjust with salt and pepper flakes.
- In a large pot of salted water, boil the pasta until al dente. Drain but do not rinse. Spread onto a sheet pan to keep it from sticking. Reserve 1 cup pasta cooking water.
- Return the pasta-cooking pot to the stove. Heat over medium heat and drizzle Pesto Extra Virgin Olive Oil to coat the bottom. Add in the crawfish and cook for 4 minutes. Add in the pasta, pesto and 1/2 cup pasta cooking water. Use tongs to lift and toss to coat. Heat through for about 3 minutes then taste. Adjust with salt if needed. Really nice with a spritz of lemon at the end.
