Fusilli giganti with pistachio pesto

Ingredients (serves 4):

• 40g ricotta salata
• 360g fusilli
• 16 prawns

For the pesto:

• 450g pistachios
• 40g fresh basil
• 2 cloves garlic

Recipe:

For the pistachio pesto:

Rinse the fresh basil, peel the garlic, combine both with fresh pistachios, and season with salt and pepper.

Make a prawn carpaccio:

Peel the prawns, and roll them between two sheets of greaseproof paper
using a rolling pin.
Chill

Cook the fusilli for 8 mins in boiling salted water
Toast some bread and crumble it in a small bowl with bottarga
Combine the fusilli with the pesto

To serve:

Lay out the prawn carpaccio in the dish
Place the fusilli mixed with pesto on the prawns
Grate a little ricotta salata
Crumble over the toast and bottarga mixture