Pistachio jumbo prawns on a bed of linguine zucchini (Serves 4)

INGREDIENTS:

Pistachio pesto sauce

• 1 cup of shelled pistachio nuts
• 1 tsp of sea salt
• 1 tsp of cracked pepper
• Juice of 1 lemon
• 3/4 cup of extra virgin olive oil
• 1 cup of freshly grated parmesan cheese
• 1 clove of minced garlic
• 2 cups of flat leaf parsley
• 1/2 cup of fresh basil leaves.

Prawn and Linguine

• 12 raw king prawns, peeled and deveined
• 3 tablespoons of olive oil
• Sea salt and cracked pepper to taste
• 6 zucchini peeled lengthwise slices.
• 3 tablespoons of vegetable oil
• Optional fresh micro greens for garnish)

INSTRUCTIONS:

Pistachio sauce:

1. Place a small non stick fry pan on medium heat. Drizzle a little olive oil in the pan, add garlic, stir for about 2 minutes, remove from heat.
2. Place the following in a food processor: garlic, extra virgin olive oil, salt and pepper to taste, lemon juice, grated parmesan cheese, basil leaves, parsley and pistachio nuts. Pulse till the mix has an even texture. Place in a sealed container and set aside.

Prawns and linguini zucchini:

1. Place a non stick fry pan on a med/high heat. Add vegetable oil. In small batches, toss the zucchini ribbons into the oil, for approx 2 -3 minutes, you are basically flash searing them. Once complete, drain on kitchen paper and set aside.
2. Place non stick fry pan on med/high heat. Drizzle in enough olive oil to coat the bottom of the pan. Add the prawns, season with a pinch of salt and pepper. Gently toss and turn the prawns til they become pink all over, approx 3-4 minutes. Remove from heat.
3. Separate the pesto mix into 2 medium size bowls. Save some pesto for garnishing plates later.In one bowl, gently toss the zucchini ribbons and in the other bowl, toss the prawns.

TO ASSEMBLE:

Place an equal amount of zucchini in a mound on each plate. Add 3 prawns on top of each mound.

Drizzle a small amount of pesto sauce on each plate. Sprinkle with fresh micro greens ( optional ).

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