Pasta with green bean pesto, stracciatella, and shrimp tartare
- Gluten Free
- Difficulty: Average
- Prep time: 20 min
- Cook time: 12 min
- Serving: 4
PRESENTATION
Pasta with green bean pesto, stracciatella, and shrimp tartare is a summer first course that celebrates the freshness and lightness of seasonal ingredients.
The green beans, the stars of this recipe and the summer season, are transformed into a delicate and creamy pesto, enriched with basil, pine nuts, and Grana Padano, offering an original alternative to the classic Genoese pesto.
The stracciatella adds a soft and enveloping note, while the shrimp tartare, seasoned with orange zest, gives a refined and aromatic touch. Pasta with green bean pesto, stracciatella, and shrimp tartare is an ideal dish for hot days, which will amaze your guests with its perfect balance and innovative touch!
Discover other first courses with green beans to enrich your summer menus:
- Pasta with green beans
- Pasta with green bean pesto, tomatoes, and olives
- Whole wheat fusilli with green beans and shrimp
- Pasta with ricotta, green beans, and fresh tomatoes
INGREDIENTS
- Fusillotti 11.3 oz (320 g)
- Shrimps 8.8 oz (250 g) - previously blast chilled and thawed
- Stracciatella cheese 3.5 oz (100 g)
- Orange peel 1
- Extra virgin olive oil 2 ¼ tsp (10 g)
- Fine salt to taste
- for the green bean pesto
- Green beans 8.8 oz (250 g)
- Grana Padano PDO cheese 1.4 oz (40 g) - (to grate)
- Pine nuts 2 tbsp (20 g)
- Basil to taste
- Garlic 1 clove
- Extra virgin olive oil 0.7 tbsp (10 g)
- Fine salt to taste
How to prepare Pasta with green bean pesto, stracciatella, and shrimp tartare
To prepare the pasta with green bean pesto, stracciatella, and shrimp tartare, start with the pesto. Clean the green beans: wash them, remove the ends 1, and blanch them in salted boiling water for about 4-5 minutes 2. Drain them with a slotted spoon, without discarding the cooking water, and immerse them in ice water to stop the cooking and maintain a bright color 3.
Transfer the green beans to a food processor 4 along with the basil 5 and grated Grana Padano 6.
Add the pine nuts 7, a pinch of salt 8, and 2 tsp of oil 9.
Blend everything until you get a smooth and creamy mixture 10. At this point, clean the shrimp: remove the head, shell, and intestine (you can find all the details in our guide "How to clean shrimp"). Chop them with a knife 11 and transfer them to a bowl, then season with a drizzle of oil 12 and a pinch of salt.
Add the grated orange zest 13, mix well 14, and set aside. Cook the pasta in the same water in which you blanched the green beans and that you have meanwhile brought back to a boil 15.
Drain the pasta al dente 16 and transfer it directly to a bowl where you have previously placed the pesto, thinned with a ladle of cooking water 17. Mix well 18.
When the pesto is well combined 19, plate and finish with pieces of stracciatella, the shrimp tartare 20, and some basil leaves 21. Serve your pasta with green bean pesto, stracciatella, and shrimp tartare immediately!