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BAVETTE WITH PESTO ALLA GENOVESE, SCALLOPS AND PRAWNS
Back to recipesServes 4
The classic dish of Bavette with Pesto alla Genovese is made even more exquisite by the addition of scallops and prawns; the result will not fail to impress your dinner guests.
INGREDIENTS
Bavette Barilla 320gPesto alla Genovese Barilla 160g
Scallops 150g
Fresh tomato 100g
Prawns 100g
Extra virgin olive oil 60g
PREPARATION
1.Cook the Bavette Barilla in plenty of salted water.2.While the pasta is cooking, sauté the prawns and scallops with the oil in a pan for two minutes, then add the Pesto alla Genovese Barilla and the diced tomatoes.
3.Drain the Bavette when "al dente", pour over the sauce and serve immediately.
NOTE
Dice the tomatoes an hour beforehand to allow their slightly acidic juice to drain.
SUGGESTED WINE
This impressive aromatic dish is a veritable explosion of traditional, full-bodied flavours. Try it with a wine that is just as aromatic, with a solid alcoholic base and flowery bouquet, such as a Pinot Grigio.
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