Courgetti With Pesto, Prawns & Chickpeas
WHAT YOU’LL NEED
• 40G BASIL LEAVES
• 20G COARSELY
GRATED PARMESAN
• 2 TBSP ALMONDS
• 1 GARLIC CLOVE
• 1 TSP FRESH
LEMON JUICE
• 3 TBSP OLIVE OIL
• 2 MEDIUM COURGETTES, SPIRALISED (OR
400G PRE-CUT COURGETTI)
• 225G COOKED PRAWNS
• 400G TIN OF CHICKPEAS, RINSED
HOW TO MAKE IT
In a food processor or blender, combine the basil, cheese, almonds, garlic and lemon juice; season to taste with salt and pepper. Pulse to finely chop. With the motor running, slowly drizzle in the oil until a thick paste forms. Transfer the mixture to a large bowl; add salt and pepper to taste, and more lemon juice if needed. Add the courgetti, prawns and chickpeas. Gently toss to coat. Makes 2 servings.