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This mezze maniche pasta with zucchini and prawns is a really tasty and elegant Italian seafood pasta recipe made with very thinly sliced zucchini and You can use prawns or shrimps to make this pasta with zucchini and prawns. I usually prefer fresh prawns, but my fishmonger didn't have any. Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe.

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Ingredients requirements Pasta with zucchine pesto and prawns:

1. Need 500 g of any short pasta
2. Provide 200 g ready cooked cocktail prawns
3. Give to taste Salt
4. Get - For the pesto:
5. Provide Half a courgette
6. Prepare leaves of Few basil
7. Provide Clove of garlic
8. Give for Few pine nuts
9. Need Teaspoon for Parmesan - no more
10. Provide Teaspoon Pecorino - no more
11. Take for Good amount of olive oil

Add pesto, lemon juice, salt, pepper, drained pasta, and reserved cooking water to skillet; stir until combined. Sprinkle with lemon zest; dollop with ricotta cheese. Pour the pesto dressing over the pasta and prawns and give everything a good stir. Add the parsley and basil leaves and stir again, then pile into your serving dish and serve scattered with extra shredded basil leaves, plus lemon wedges for squeezing over the salad.

Pasta with zucchine pesto and prawns how to cook:

1. Bring a pot of salted water to the boil. Chop courgette using the exterior part. Wash and dry very well, using kitchen paper, otherwise it'll be watery. Mix all pesto ingredients in a food processor until smooth
2. Cook pasta according to instructions. Drain al dente and add pesto. Mix well
3. Add prawns and mix again, serve and enjoy 😀

I recently posted about our zucchini adventure this summer, and finally, after having no zucchini for the past several months, they are now coming in fast and Amazing recipe! Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through. This zucchini pesto pasta recipe comes to us from the authors of several fascinating books on food philosophy, John Thorne and Matt Lewis Thorne. You can subscribe to their bimonthly food newsletter called Simple Cooking.

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