Genovese bean ribbon noodles with mint pesto and prawns
easy
40 mins
40 mins
Ingredients
- 4 Federation Mint
- 3 Garlic cloves
- 30 g Parmesan cheese
- 60 g Pine nuts
- 9 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 200 g Cutting beans
- 200 g yellow beans
- 400 g Tagliatelle (noodles)
- 16 (à 20 g; without head, in shell) raw prawns
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Cling film
Directions
- 1
Wash the mint and dab dry. Pluck the leaves from the stalks, except for a few for garnishing, and chop them coarsely. Peel garlic and chop roughly. Grate the Parmesan finely. Finely puree mint, garlic and pine nuts in the universal chopper. Gradually fold in 8 tablespoons of olive oil.
- 2
Season to taste with salt. Cover with foil and put aside. Clean and wash the beans. Cut the beans diagonally into pieces. Cook the pasta in boiling salted water according to the instructions on the packet. Cook the beans in sufficient salted water for 12-15 minutes. In the meantime peel prawns, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Sprinkle with lemon juice and season with salt. Heat 1 tablespoon of olive oil in a frying pan. Fry the shrimps in it for 2-3 minutes. Mix the noodles with half of the pesto and the beans.
- 3
In the meantime peel prawns, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Sprinkle with lemon juice and season with salt. Heat 1 tablespoon of olive oil in a frying pan. Fry the shrimps in it for 2-3 minutes. Mix the noodles with half of the pesto and the beans. Arrange with the prawns on a plate and garnish with mint. Serve the rest of the pesto extra
Nutrition Facts
810 kcal
79 g
39 g
36 g
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