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.
Time: 45 in
Serves 4-6Rating
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Loading...| 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 |
| 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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