Prawn and courgette linguine with broad bean salad

1. 1

   Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente.

2. 2

   Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well.

9. 9

   Serve the linguine with a squeeze of lemon on top and the salad on the side.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.