Pasta with Green Bean Pesto, Stracciatella and Shrimp Tartare

Name: Pasta with Green Bean Pesto, Stracciatella and Shrimp Tartare
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: Fusillotti 2 ½ cups; Shrimps previously frozen and thawed 9 oz; Stracciatella cheese 0.4 cup; Orange peel 1; Extra virgin olive oil 0.7 tbsp; Fine salt to taste; Green beans 2 cups; Grana Padano PDO cheese (to grate) 1.4 oz; Pine nuts 2 tbsp; Basil to taste; Garlic 1 clove; Extra virgin olive oil 0.7 tbsp; Fine salt to taste

Gluten Free

Difficulty: Average
Prep time: 20 min
Cook time: 12 min
Serving: 4

PRESENTATION

Green bean pesto exists in the same family as Genovese basil pesto — same pine nuts, same Grana Padano, same emulsification logic — but the flavor is quieter and more vegetal, which makes it a better base for a dish with competing elements. Here those elements are stracciatella, which adds a layer of cool creaminess that the pesto alone wouldn't have, and a shrimp tartare dressed with orange zest, which cuts through both with something bright and slightly acidic.

The three components work because they occupy different temperatures and textures on the plate: the warm pasta and pesto, the room-temperature stracciatella melting into it, the cold tartare on top. Orange zest on raw shrimp is a combination that sounds considered but comes together in minutes — the citrus lifts the sweetness of the shrimp without cooking it. It's a summer pasta that looks like restaurant food and eats like something you'd want on a hot evening when a heavy sauce is the last thing you need.

INGREDIENTS

Fusillotti 2 ½ cups (320 g)

Shrimps 9 oz (250 g) - previously frozen and thawed

Stracciatella cheese 0.4 cup (100 g)

Orange peel 1

Extra virgin olive oil 0.7 tbsp (10 g)

Fine salt to taste

for the green bean pesto: Green beans 2 cups (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

Preparation

How to prepare Pasta with Green Bean Pesto, Stracciatella and Shrimp Tartare

To prepare 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 skimmer, without discarding the cooking water, and immerse them in ice water to stop cooking and maintain a bright color 3.

Transfer the green beans to a blender 4 along with the basil 5 and grated Grana Padano 6.

Add the pine nuts 7, a pinch of salt 8, and 2 teaspoons 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 finely 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 you used for the green beans, which you will have 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!

Storage

We recommend serving pasta with green bean pesto, stracciatella, and shrimp tartare immediately.

The pesto can be stored in the refrigerator for 1-2 days, in a glass jar, covered with a layer of oil.

Tip

The grated orange zest, already present in the recipe, can be intensified with a few drops of orange or lemon juice in the tartare: this will give freshness and a pleasant contrast to the dish.

If you wish, you can garnish the dish with chopped pistachios or toasted almonds for a crunchy note.

For safe consumption of raw, marinated, or lightly cooked fish

Before consuming raw, marinated, or undercooked fish, it is recommended to freeze for at least 96 hours at -0.4 degrees Fahrenheit in a domestic freezer marked with 3 or more stars, according to the Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.