INGREDIENTS (4 servings): pacchetti 320g / salt / 12 prawns / onion, celery and carrot diced / half a glass of white wine / half a glass of brandy / 1 spoonful of flour / 1 teaspoon of tomato paste / pistachios 100 g / 1 handful of parsley / half a glass of extravirgin olive oil
To prepare the bisque, sauté the diced onion, celery and carrot in a pan with oil for few minutes. Add the prawns heads, let them toast, then simmer with white wine and brandy. Let the alcol evaporate, add the flour and toast for few minutes. Add the tomato paste and cover with cold water, let the bisque simmer on the stove for 20 minutes until thickened. During this time, crash the prawn heads with a wooden spoon to add flavor. For the pesto, blend the pistachios with parsley, oil and salt till you get the right texture. If necessary you can add some more oil. Cook the pasta in salted boiling water. Transfer the pesto in a pan, heat it on low heat and add the bisque (filtered) and some cooking water. Add the cleaned prawns tails and cook for few minutes. Drain the paccheri and sauté them in the pesto and bisque pan.