Pasta di Farro con Gamberi e Pistacchio (Spelt Pasta with Prawns and Pistachio)

This is tasty dish rich in flavor and tradition, combining all the flavor of the Italian peninsula: the cream typical of the North and the other ingredients more typical of the South. Pasta with prawns and pistachio is a simple and appetizing first course in which the fish is definitely the star of the dish. The addition of heavy cream, a few spoons of tomato sauce and the pistachio topping blends well with the taste of farro (spelt) pasta.

Farro is an ancient grain rich in flavor and health benefits (for more info see farro salad recipe ) The preparation of this recipe is quick and easy, perfect if you do not have much time to spend in the kitchen, but you are unwilling give up to the pleasure of a tasty dish.

PASTA DI FARRO CON GAMBERI E PISTACCHIO (SPELT PASTA WITH PRAWNS AND PISTACHIO)

Preparation time: 15 minutes       Cooking time: 8 minutes          Servings: 4 large-6 small

INGREDIENTS

340 g (12 oz) farro penne (any short pasta)
240 ml (1 cup) heavy cream or panna da cucina 
25-30 prawns, cleaned and de-veined
4 -5 tablespoons tomato sauce
4 tablespoons pistachio granola
Salt and freshly ground pepper

DIRECTIONS

1. Cook pasta in boiling salted water for about 7-8 minutes (follow the cooking time recommended on the package)
2. While the pasta is cooking, cook the cream for 1 minute in a skillet over medium heat. Add the prawns and the tomatoes sauce. Cook for 1-2 minutes. Salt and pepper to taste
3. Drain the pasta, reserving 60 ml (1/4 cup) of cooking water, and add to the sauce.  Add the water and toss gently. Place in the serving dishes and top with the granola. I usually use 1 tablespoon of pistacchio per person. – Paola