The new Chef of The Beach – Casadelmar, Maria d’Asta, offers her own pasta specialities.

Ingredients (serves 4):
  • 40g ricotta salata
  • 360g fusilli
  • 16 prawns
For the pesto:
  • 450g pistachios
  • 40g fresh basil
  • 2 cloves garlic
Recipe:

For the pistachio pesto:

Rinse the fresh basil, peel the garlic, combine both with fresh pistachios, and season with salt and pepper.

Make a prawn carpaccio:

Peel the prawns, and roll them between two sheets of greaseproof paper
using a rolling pin.
Chill

Cook the fusilli for 8 mins in boiling salted water
Toast some bread and crumble it in a small bowl with bottarga
Combine the fusilli with the pesto

To serve:

Lay out the prawn carpaccio in the dish
Place the fusilli mixed with pesto on the prawns
Grate a little ricotta salata
Crumble over the toast and bottarga mixture

Hôtel & restaurant La Plage Casadelmar

Presqu’Île du Benedettu
20137 Lecci de Porto-Vecchio
+33 (0)4 95 71 02 30

Hôtel & restaurant La Plage Casadelmar

Presqu’Île du Benedettu
20137 Lecci de Porto-Vecchio
+33 (0)4 95 71 02 30