Langoustino & Potato Salad w/ Green Beans, Pesto & Peas
Ok, that's a long title!
Since I have so much basil in the garden, 3 huge plants, I like to make an abundance of pesto, so I can freeze some for the leaner months.
This is a made up recipe, similar to the trofie pasta w/ pesto, potatoes and green beans that originated in Liguria, Italy.
I used all fresh Jersey produce, the potatoes, green beans and peas, all from my local farmer's market. The only thing that was foreign were the langoustinos (from Chile).
Langoustinos are somewhere in between a shrimp and a crayfish. Very tender and elegant. Trader Joe's sells the tails frozen. They are small and great for cold salads.
Ligurian Style Potato Salad w/ Langoustinos, Green Beans and Peas
1 cup of my homemade pesto (I omit the cheese in the pesto for this recipe)
1/4 cup white balsamic vinegar
sea salt & pepper
1 lb. green beans
4 large red potatoes
1/2 cup shelled peas (or frozen peas)
12 oz. of baby shrimp or langoustino tails
Make your dressing by combining the pesto w/ the vinegar, salt & pepper in a large bowl.
If it looks too thick, drizzle some olive oil in it until it reaches the desired consistency.
Cook your potatoes in salted boiling water (about 25 minutes). When cool enough to handle, cut into 1" cubes, leaving the red skin on.
To save a pot of water, I cook the green beans in the same pot w/ the potatoes, throwing them in the last 5 minutes of cooking time. You can also cook your peas in that pot too (last 3 minutes!).
Add your cooked potatoes, green beans and peas to the dressing the bowl and mix.
Boil some salted water and cook your shrimp about 2-3 minutes. Drain and rinse under cold water.
Add to the pesto dressing and vegetables and you have a wonderful summer dinner!
Great the next day for lunch, served cold too.