Shrimp and potato salad with arugula pesto

Ingredients:

• 900 g red small potatoes, cut into 2 cm pieces.
• 340 g green beans, trimmed
• 1 cup cherry tomatoes of various colors, halved
• 150 g small arugula (about 6 cups)
• 1/4 cup + 2 tablespoons extra-virgin olive oil
• 2 tablespoons pine nuts
• 2 tbsp. l. grated parmesan
• 2 cloves garlic, chopped
• 1 tsp grated lemon zest + juice of 1 lemon
• A pinch of red pepper flakes
• 900 g large shrimp, peeled, deveined and patted dry

Preparation:

1. Place the potatoes in a large saucepan, cover with cold water, and season with salt. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork, 8-10 minutes. Transfer the potatoes with a slotted spoon to a large bowl, reserving the water in the saucepan.
2. Fill another large bowl with ice water. Bring the water back to a boil, add the green beans, and cook until crisp-tender, 5-7 minutes. Drain and transfer the beans to the ice water. Drain the beans again and add them to the potatoes. Add the cherry tomatoes.
3. In a food processor, combine 2 cups of arugula, 1/4 cup of olive oil, pine nuts, Parmesan, half the garlic, half the lemon juice, 1/4 teaspoon of salt, and a few grinds of freshly ground black pepper. Blend until smooth. Pour the pesto over the vegetables and toss to combine.
4. In a large skillet over medium-high heat, heat 1 tablespoon olive oil, add the red pepper flakes and remaining garlic and cook for 30 seconds.
5. Add the shrimp, sprinkle with lemon zest, and season with salt and pepper. Cook, turning once, until pink, 3-4 minutes. Remove from heat.
6. In a bowl, combine the remaining arugula, 1 tablespoon olive oil, and lemon juice, season with salt and pepper. Divide the arugula among plates and top with the vegetables and shrimp.