CAVATELLI con CODA DI ROSPO, SCAMPI e PESTO AI PISTACCHI

Cavatelli with monkfish, langoustine and pistachios pesto

Ingredients:
2 garlic heads
2 tufts of parsley
1 can of cherry tomatoes
1 whole monkfish
8 medium size langoustines
1 tea spoon of Pistachios Pesto or regular Pesto
Salt and Pepper to taste
Method:

Crush the garlic heads, cut the parsley and let it brown to perfection. Put the Monkfish and Langoustines heads and let cook until ready on a medium flame.

Deglaze with dry white wine and let evaporate for a minute or two, scrape the monkfish head to save all the meat , than remove the head skull from the sauce.

Add the cherry tomatoes and the pesto and the tail of the monkfish cutted in cubes, salt and petter to taste, let it cook for about 10 minutes on a medium-low flame

Turn off the flame, add the cavatelli, some fresh extravirgin olive oil on top, mix and serve.

Enjoy !!!

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