Penne with pistacchio pesto, prawns and ricotta

Serve 6

Cook the penne in boiling salted water until al dente. Meanwhile, rehydrate the freeze-dried shrimp by soaking them in cold water for  few minutes, then drain them and transfer to a large bowl. Add the dorati tomatoes, ricotta, pistachio pesto and extra virgin olive oil;  mix the ingredients  with few tablespoons of the pasta cooking water, in order to obtain a creamy and homogeneous mixture. Drain the penne, incorporate them into the sauce and distribute them on the plates. Complete with shaved of aged pecorino.