POTATOES AND SHRIMP WITH PESTO
I n g r e d i e n t s
- 500 g potatoes
- 250 g shelled shrimp
- 60 g pesto
- extra virgin olive oil
- salt
I n s t r u c t i o n s
- Boil the potatoes in salted boiling water until soft.
- Peel them and cut them into small pieces.
- Meanwhile, blanch the shrimp in a skillet, a couple of minutes per side, with a drizzle of extra-virgin olive oil.
- Combine the shrimp with the cut potatoes, sprinkle with the warmed organic pesto and serve the dish warm with a drizzle of raw extra virgin olive oil.
