Ribbon noodles with orange pesto

Ingredients

Directions

1. 1

   Halve the peppers and remove the seeds. Wash the pods and cut into pieces. Peel garlic. Chop the peppers, 6 tablespoons of olive oil, garlic, ketchup and 50 g pine nuts with a hand blender. Wash the basil, dab dry and put 4 nice leaves aside for decoration.

2. 2

   Remove the remaining leaves and cut them into fine strips. Stir into the pesto and season to taste with salt, pepper and paprika. Wash the mini peppers and rub them dry. Heat 1 tablespoon of oil in a frying pan and fry the peppers briefly on all sides. Remove from the pan and keep warm. Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns, dab dry and halve the front quarter. Heat the paprika oil in the pan again and fry the prawns for 5-6 minutes while turning. Season with salt and pepper. Prepare ribbon noodles in boiling salted water according to package instructions.

3. 3

   Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns, dab dry and halve the front quarter. Heat the paprika oil in the pan again and fry the prawns for 5-6 minutes while turning. Season with salt and pepper. Prepare ribbon noodles in boiling salted water according to package instructions. Heat the pesto (do not boil) and serve with ribbon noodles, mini pepper and prawns. Garnish with basil and 10 g pine nuts