The recipe for cold mezze maniche with green beans, mussels, and pesto is taken from a cooking magazine (Cucinare bene) that I occasionally buy, and it is perfect for the upcoming summer, which still seems far off!
I don’t often cook green beans as they are not very appreciated in my family, but the combination with fish and the creaminess and flavor of pesto alla Genovese made them really appetizing, and the dish was well received!
We could also make a mix of shellfish using both clams and mussels for an even tastier dish, but I’ll leave the final decision to you as always…
Speaking of cold main courses for summer, here’s a collection of recipes↓
read here→https://blog.giallozafferano.it/asilannablu/raccolta-primi-piatti-freddi-estivi/
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes free for everyone on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Feel free to explore other recipes with mussels and/or green beans such as:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for COLD MEZZE MANICHE WITH GREEN BEANS, MUSSELS, AND PESTO
- 2.6 lbs mussels (cleaned and well purged)
- 4.6 oz pesto alla Genovese
- 12.3 oz mezze maniche rigate
- 4.6 oz green beans
- to taste extra virgin olive oil
- to taste basil
- to taste chili pepper
- to taste salt
Tools for COLD MEZZE MANICHE WITH GREEN BEANS, MUSSELS, AND PESTO
- High-Sided Saucepans
- Kitchen Scales
- Spatulas
- Frying Pans
- Strainers
- Spoons
PREPARATION OF THE COLD MEZZE MANICHE RECIPE WITH GREEN BEANS, MUSSELS, AND PESTO
I wash, trim, and cut the green beans into pieces.
I soak the mussels in water for about ten minutes and then put them in a saucepan for about 5 minutes, until they have opened over high heat.
Then I drain the mussels and filter the formed liquid with a fine mesh strainer.
I remove them from the shell, placing them on a separate plate.
I put a saucepan with salted water on the flame and at boiling, I add the green beans cut into pieces along with the pasta, for me mezze maniche rigate, allowing it to cook as indicated on the pasta package.
I drain the pasta, saving a ladle of cooking water, and cool it immediately by passing it under a stream of cold running water.
Then I add the now cold pasta to a bowl with the green beans and dress it with extra virgin olive oil, the mussels, chili pepper, and plenty of fresh basil.
I add to the saved mussel water (measure the quantity clearly) the pesto alla Genovese and a few tablespoons of EVO oil, mixing everything well, and adding, if needed, a little of the cooking water from the mezze maniche.
I mix and blend the pasta well with the dressing ingredients and serve it for tasting!
Enjoy the recipe for cold mezze maniche with green beans, mussels, and pesto….
Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Also, here’s the recipe for this green bean gratin
recipe→https://blog.giallozafferano.it/asilannablu/ricetta-sformato-di-fagiolini-ricetta-semplice/
Start exploring my blog and read the LIST OF ALL RECIPES !
