CRAWFISH & PESTO PASTA
CRAWFISH & PESTO PASTA
CRAWFISH & PESTO PASTA

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

Crawfish 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.

Instructions

1.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.
2.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.
3.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.
4.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.

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