Pesto and prawn "farfalle"

Serve 6 people

• 500 gr. farfalle or short pasta
• 500 gr. prawns
• 2 shallots
• cognac
• a bunch of basil
• 50 gr. pine nuts
• 50 gr. grated parmesan cheese
• 50 gr. grated pecorino (sheep cheese)
• 1/2 glass of virgin olive oil
• salt and pepper

In a blender mix basil, pine nuts, parmesan, pecorino, salt and pepper until you get a creamy mixture. In a pan slowly fry the thinly sliced shallots, add the prawns, cook them for a few minutes and spinkle them  with cognac; cook until it evaporates.( few minutes).  Drain the pasta you prevuiously cooked in salted water, add pesto and prawns and mix. Enjoy your farfalle.