INGREDIENTS
- 500 g potatoes
- 250 g shelled shrimp
- 60 g pesto
- extra virgin olive oil
- salt
INSTRUCTIONS
- 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.
