Prawn and courgette linguine with broad bean salad
, Serves 4
Fresh linguine tossed with grated courgette, prawns and anchovies, served alongside a salad of broad beans, artichokes, rocket and toasted pine nuts.
| prepBring a large saucepan of salted water to the boil | ||||||
| 400 g fresh or dried linguine | Cook pasta al dente | Drain pasta, add to pan, toss together | Stir in basil, cook 1 min | Serve linguine with lemon, salad on side | ||
| 600 g courgettes, roughly grated | Squeeze courgette, drain on paper | Add courgette, stir-fry 2–3 min | Season with salt, add prawns, cook 2 min | |||
| 5 tbsp extra virgin olive oil (for the pasta) | Fry garlic & anchovies 1 min | |||||
| 3 garlic cloves, finely chopped | ||||||
| 4 anchovy fillets | ||||||
| 300 g peeled prawns | ||||||
| sea salt | ||||||
| handful of basil leaves | ||||||
| ½ lemon, juice only (for the pasta) | ||||||
| 100 g frozen broad beans | Boil broad beans 3 min, drain & chill | Combine beans, artichokes, rocket & Parmesan | Scatter pine nuts over salad | Pour dressing over salad, mix well | ||
| 20 g pine nuts | Toast pine nuts 3 min, cool | |||||
| 150 g artichoke hearts preserved in oil, drained | ||||||
| 2 handfuls of rocket | ||||||
| 30 g Parmesan, shaved | ||||||
| 2 tbsp extra virgin olive oil (for the dressing) | Whisk dressing ingredients | |||||
| ½ lemon, juice only (for the dressing) | ||||||
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