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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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Composition Pasta with zucchine pesto and prawns:

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

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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