Wholemeal Pasta with Courgette Pesto & Prawns

This healthy pasta dish is simple and quick to make – garlic prawns are served with a fresh courgette pesto made from courgette, almond and basil. It’s light, full of flavour and works well with the nutty flavour of wholegrain pasta.

Serves 2

For the Courgette Pesto:
10g Basil
A pinch of salt
25g almonds
1tbsp olive oil

For the prawns:
3 cloves of garlic (finely chopped)
1 tsp salt
200g king prawns
1tbsp olive oil

Tubetti Rigati by Benedetto Calalieri

Tubetti Rigati by Benedetto Calalieri

For the pasta:
400g wholemeal pasta (of your choice). I always use my favourite bio pasta by Benedetto Cavalieri. In this recipe I use their Tubetti Rigati (pictured).

1. First, you’ll need to prepare the courgette pesto. Peel the courgettes and cut off the tips. Add to a blender with the basil, olive oil, almonds and salt & pepper and process till smooth.
2. Next, add the oil and garlic to a hot frying pan. Brown the garlic and then add the shrimps. Cook for 5 minutes until crispy and then reduce the heat.
3. Now boil a big pan of water. Once boiled, add the pasta. Keep and eye on it and when ready drain.
4. Add the pasta to the pain with the prawns.
5. Pour in the courgette pesto and mix well. Serve whilst it’s nice and hot. If you fancy, add some grated parmesan.