DIFFICULTY: 3
20 minutes
INGREDIENTS PER 3 PEOPLE
garganelli pasta, 8,8 oz
courgettes, 2
cherry tomatoes, 8,8 oz
fresh prawns, 24
pinenuts, 2 tbsp
olive oil
salt
basil leaves, 10
mint leaves, 5
garlic, 3 cloves
grated parmigiano cheese, 4 tbsp
peeled almonds, 10
PROCEDURE
Wash the courgettes and cut them into quarters longways; now remove the middle bit which can often have little seeds. Chop the courgettes and put them in a mixing bowl with one garlic clove, grated Parmigiano Reggiano, almonds, pine nuts, a pinch of salt, basil leaves and mint. Whiz and reduce into a puree. Add 5 tablespoon of olive oil slowly whilst you whiz it. In a pan put a tablespoon of olive oil and stir fry 2 garlic cloves with the halved cherry tomatoes. So ddd salt, toss for 5 mins then add the cleaned prawns and cook for a further 3/4 mins until the prawns have cooked. Cook the pasta “al dente” in salty water and when you drain it leave a little cooking water in the sauce pan. After that add the pesto and the prawns with the tomatoes and stir well with the pasta. You can chop some almonds or pinenuts and drizzle them over the pasta when you serve it.
Thanks to: My Little Italian Kitchen
