Pasta “mista” stirred in rocket pesto on pink prawns carpaccio

Product combined with the recipe

pasta mista Scatola 24 cf

Ingredients for 4 people

  • 320gr “Leonessa” pasta mista
  • rocket pesto
  • 600gr white prawns
  • 150gr extra-virgin olive oil
  • salt and pepper (as required). For the pesto: 300gr rocket salad
  • 200gr extra- virgin olive oil
  • 60gr Grana Padano
  • 20gr Pecorino Romano
  • 15gr roasted pine nuts
  • 15gr walnut kernels
  • salt and pepper (as required).


Shell the prawns and remove the intestines. Cut them lengthwi- se and season them with a drizzle of oil and a pinch of salt and pepper. Help yourself with a steel ring and baking paper to form 12/14 cm round carpaccios and set aside. Let the prawns’ he- ads and shells and simmer for 5-6 minutes. Blend everything and filter the juices. Prepare rocket pesto separately, by blending rocket salad with all the ingredients and making sure the pesto does not oxidize. Cook the pasta in abundant salt water and in the meantime let some olive oil, pepper and pasta water cook in a separate pan. Remove the pan from heat and let the pasta stir in it by adding pesto. Lay the carpaccio in a dish and with the help of a pastry ring, plate the pasta and garnish with prawn sauce and fresh rocket salad.

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