This might just be the simplest little recipe I have ever dared post. Simple it might be, but it is also drop dead delicious.
Sometimes the simple things bring the most happiness. This dish definitely brings happiness, you can rustle it up in next to no time, it’s nourishing and I’ve used wholewheat linguine which doesn’t leave you feeling bloated and tired like I find regular pasta does.
This is such a lovely dish which is packed full of flavour and barely requires any effort from you at all. Completely ideal.
I’ve made this for friends when they’ve come over last minute, at long lazy weekend suppers and hot summer lunches, preferably by a pool. And I can assure you, it works wonderfully on any occasion.
- about 175g wholegrain linguine, gluten free linguine, or just regular linguine if you dare!
- 150g raw peeled prawns, but don't worry if you can only find cooked, these will work too
- 1 courgette
- handful of basil
- handful of pine nuts, lightly toasted
- 2 cloves garlic, crushed
- handful of parmesan snow
- Pop the kettle on. I always use the kettle to boil the water for my pasta, it's much the quickest way of doing things. And as this dish is super simple, lets not drag it out by waiting for a big pot of water to boil!
- Place the pasta in a large pan and add the boiling water, making sure its completely submerged. Add a glug of olive oil to stop it all sticking together and a generous pinch of salt
- Pop the timer on, and we will get the rest of it done by the time the timer pings. Ready? Let's go!
- Grate your courgette using a cheese grater.
- Heat a little oil in a saucepan and add the crushed garlic. Gently fry for about 20 seconds, be careful not to let it burn. If using the raw prawns add them now and allow them to get coated in the garlic oil. As soon as they turn pink throw in your grated courgette and give it all a really good stir. If you are using prawns that are already cooked, just add them now and heat them through with the courgette.
- Once the pasta is cooked, drain it and then add to the pan with the courgette and prawns. Give it all a really good toss to make sure it is completely combined.
- Then divide between the plates, scatter with some finely grated parmesan, a few sprigs of basil and a dusting of toasted pine nuts.