Botertagliatelle met pesto-scampi

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450 gr verse tagliatelle
1 teentje knoflook
25 gr boter
50 gr verse Parmezaanse kaas
zout, versgemalen zwarte peper
2 eetlepels olijfolie
450 gr rauwe scampistaarten
1 citroen
5 eetlepels pesto
eventueel wat verse basilicumblaadies om te garneren

Verhit de olijfolie in een grote zware braadpan met stevige bodem en bak de
scampi onder af en toe keren 3-4 minuten.
Pers 1/2 citroen uit en giet het sap bij de scampi.
Kruid gul met peper.
laat nog 2 minuten pruttelen, roer er de pesto door en warm nog even goed
door.
Smelt de boter in een andere pan en fruit hierin de uitgeperste knoflook.
Kook intussen de tagliatelle ruim water met wat zout beetgaar, giet af en
wentel de pasta in de knoflookboter.
Kruid rijkelijk met zout en versgemalen zwarte peper en strooi er de
Parmezaanse kaas over.
Serveer de pasta met de pesto-scampi en garneer eventueel met een paar blaadjes
basilicum.