150g/5½oz artichoke hearts preserved in oil, drained
2 handfuls of rocket
30g/1oz Parmesan, shaved
For the salad dressing
2 tbsp extra virgin olive oil
½ lemon, juice only
Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente.
Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper.
Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened.
Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through.
Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary.
To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings.
Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad.
To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well.
Serve the linguine with a squeeze of lemon on top and the salad on the side.