Troccoli with Zucchini Blossom Pesto and Shrimp

Name: Troccoli with Zucchini Blossom Pesto and Shrimp
Ingredients: For the troccoli pasta; 2 1/2 cups semolina flour (about 300 grams); 3/4 cup all-purpose flour (about 100 grams); 1/3 cup buckwheat flour (about 50 grams); 2 eggs; as needed Warm water,; For the pesto:; 20 fresh zucchini blossoms; 5 shelled walnuts; 1/2 cup grated Parmesan cheese (about 50 grams); Olive oil; Salt; Also needed; 10 peeled and cleaned shrimp; 10 confit cherry tomatoes

NicLon @niclon

Roma

Troccoli with Zucchini Blossom Pesto and Shrimp

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Ingredients

For the troccoli pasta
2 1/2 cupssemolina flour (about 300 grams)
3/4 cupall-purpose flour (about 100 grams)
1/3 cupbuckwheat flour (about 50 grams)
2eggs
as neededWarm water,
For the pesto:
20fresh zucchini blossoms
5shelled walnuts
1/2 cupgrated Parmesan cheese (about 50 grams)
Olive oil
Salt
Also needed
10peeled and cleaned shrimp
10confit cherry tomatoes

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Steps

1

Make the pasta dough.
2

Prepare the pesto.
3

While the water comes to a boil, sear the shrimp in a skillet for a couple of minutes.
4

Add the zucchini blossom pesto and keep it creamy by adding a little pasta cooking water.
5

Add the troccoli pasta, still al dente, to the skillet and toss to combine.
6

Serve, garnishing with a few confit cherry tomatoes and some fresh basil leaves.