• 100 g of pasta
• 100 g of shrimp
• 50 g finely chopped pistachios
  from Bronte
• 1 garlic cloves
• Basil leaves
• 3 tbsp olive oil

First, prepare the pesto: in a bowl add a few basil leaves, the unsalted pistachios, a couple of garlic cloves, a pinch of salt. Then blend a couple of times until everything is combined. Pour in the extra virgin olive oil until you get a sauce and set aside.

Bring a large pot of salted water to boil and then add the pasta. While the pasta is cooking, heat the olive oil in a pan large enough to hold all the the pasta later. Add garlic and heat gently until it just begins to color.

Add the shrimps, and let cook only one minute, and add the sauce. Stir and turn off the heat. When pasta is cooked “al dente”, drain, and add to the shrimps with sauce. Turn on heat, stir.