strascinati al pesto con gamberoni
strascinati with pesto and prawns
Ignore the purists who say that any of the southern ‘dragged’ pasta shapes don’t go with Pesto Genovese. Apart from the fact that orecchiette may have had their origins in Ligurian corzetti, which were originally dragged and not stamped, I think orecchiette or strascinati eat a lot like trofie. They’re chewy, robust shapes. They go perfectly with pesto. So there.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
make Pesto Genovese
boil the beans
boil pasta
combine pasta and pesto
add prawns
plate
strascinati with pesto and prawns
INGREDIENTS
FOR FOUR PEOPLE
200g (7oz) fine green beans
200g (7oz) cooked and peeled king prawns
approx 60g (2oz) of a 50:50 mix of pecorino & parmesan
100g (3.5oz) fresh basil leaves
120ml (4oz) olive oil (50:50 mix EVO and Olive Oil)
1 large clove garlic
50g (1.7oz) pinoli
black pepper
PASTA
450g (16oz) dry or fresh strascinati
/ orecchiette
MANTECATURA (?)
none, simply combine using pasta water
METHOD
Start by preparing all the ingredients for the pesto, which normally means just picking the leaves, grating the cheese and peeling and chopping the garlic. Now it’s just a matter of adding each of the ingredients in rotation, in small quantities (maybe half a handful), as you pulse-blend. Taste the pesto every couple of additions and just keep going until you’ve got the balance of flavours you like.
Boil the green beans so that they end up still bright green and reasonably soft - no crunch! If you're using frozen prawns, defrost them in luke warm water quickly and ideally just as you begin to cook the pasta. When the pasta's cooked to your liking, follow the tips on the Technique Page for Cooking with Pesto, and combine the pasta with the pesto, throwing in the beans and prawns in the final stages of tossing everything together.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
