Prawn and courgette linguine with broad bean salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Gennaro Contaldo

For the prawn linguine

  • 400g/14oz fresh or dried linguine
  • 600g/1lb 5oz courgettes, roughly grated
  • 5 tbsp extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 4 anchovy fillets
  • 300g/10½oz peeled prawns
  • handful of basil leaves
  • ½ lemon, juice only, to serve

For the broad bean salad

  • 100g/3½oz frozen broad beans
  • 20g/¾oz pine nuts
  • 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
  • sea salt
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