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).
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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.
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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.
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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!
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Great the next day for lunch, served cold too.
Enjoy!
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