Introducing a delightful pasta dish crafted by Our Partner Chef Luca Manfè . This is a dish that harmonizes diverse flavors and textures: the zingy shrimp ceviche adds a burst of acidity, while creamy stracciatella cheese and crunchy toasted pine nuts create a balanced, satisfying bite. This versatile dish is perfect for any occasion, from a casual meal to an elegant dinner. Quick and easy to prepare, it promises an impressive and delicious result every time. Enjoy!
Difficulty : Easy
Prep time : 10 mins
Cook time : 5 minutes
Doses for : 4 people
1 bag Fresh tonnarelli pasta
1 jar Pesto Genovese
½ lb Stracciatella cheese
1lb shrimp
2 tablespoons pine nuts
2 limes
2 lemons
2 teaspoons red pepper flakes
Extra Virgin Olive Oil Fattoria Suvereto
Fresh basil to garnish
Pepper
1. To start we have to prep the shrimp for the ceviche. Peel and devein the shrimp and set aside in a bowl. Juice the lemons and the limes and add the juice to the shrimp with the red pepper flakes. Let marinate in the fridge for at least one hour.
2. After that, you can strain the shrimp from the liquid and chop them up in one-inch pieces.
3. Toast the pine nuts in a non-stick pan for a few minutes.
4. Bring a large pot of salted water to a boil. Drop the pasta in the boiling water and cook as directed in the bag.
5. Place the pesto sauce in a large bowl and add a ¼ cup pasta water and mix.
6. When the pasta is ready, strain it and add it to the bowl and mix with the pesto and 2 tablespoons of olive oil. Add half of the shrimp to the pasta.
7. For plating, add the pasta to 4 pasta bowls, top with a generous amount of stracciatella and finish with shrimp ceviche, toasted pine nuts, a drizzle of olive oil and fresh basil.
8. Buon Appetito!
