Serves: 4

Prep time:  30 mins

Cook time:  6 mins

Ingredients

• 5-6 medium zucchini
• ¾ tsp salt
• 1 ripe avocado
• 1 cup packed fresh basil leaves
• ¼ cup unsalted shelled pistachios
• 2 tbsp lemon juice
• ¼ tsp ground pepper
• ¼ cup extra-virgin olive oil plus 2 tbsp
• 3 cloves garlic, minced
• 500 grams of peeled raw prawns
• 1-2 teaspoons of chosen seasoning for prawns

Method

1. Use a spiral vegetable slicer or peeler to cut zucchini lengthwise into long, thin strands or strips. Only use the flesh part of the zucchini and discard seeds.
2. Place the zucchini noodles in a colander and toss with ½ teaspoon salt.
3. Drain the zucchini for 15 to 30 minutes, and then gently squeeze to remove any excess water.
4. In a bowl, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt
5. Place the contents into a food processor and pulse until finely chopped. Add ¼ cup oil and process until smooth.
6. Heat 1 tablespoon of oil in a large pan over medium-high heat and add garlic and cook, stirring, for 30 seconds.
7. Coat the prawns with your chosen seasoning and then add to the pan stirring occasionally, until the prawns are almost cooked through which should take roughly 3 to 4 minutes. Remove and leave on a plate when cooked
8. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes.
9. Transfer the zucchini noodles to a bowl, add the pesto from the food processor, add your prawns and gently toss to combine.

Image and full recipe source: bit.ly/eatingwellzucn