Zucchini Pasta With Pesto And Prawns

• 1 bunch basil, washed and leaves removed
• 1/2 bunch flat leaf parsley, washed and leaves removed
• 2 oz blanched almonds, dry roasted in a pan
• 1 None lemon, juiced and zested
• 6 tbsp olive oil
• Pinch None sugar
• 14 oz pasta
• 2 thin zucchini, made into ribbons with a vegetable peeler
• 1 lb shell on raw prawns, heads removed
• 1 tbsp oil
• 3 None scallions, cut lengthways, then sliced finely
• 2 cloves garlic, peeled and pressed

1. Leaving aside approx. 12 basil leaves, blend the rest of the basil, parsley, almonds, lemon zest and the juice of 1/2 lemon in blender. Gradually add the olive oil and 4 tbsp water, until a creamy paste is formed. Season to taste with 1 pinch of sugar, salt and pepper.
2. Cook the pasta in boiling salted water according to package directions. 1-2 minutes before the end of the cooking, add the zucchini strips to the water. Peel the prawns and remove the intestines. Rinse the prawns and pat dry. Heat the oil in a pan, fry the prawns for 3-4 minutes turning regularly. After about 2 minutes, add the scallions, garlic, salt and pepper.
3. Drizzle with juice of 1/2 lime. Serve the zucchini and pasta, pesto and prawns on plates and garnish with the reserved basil.

basil, flat leaf parsley, blanched almonds, lemon, olive oil, sugar, pasta, thin zucchini, shell, oil, scallions, garlic

Taken from recipes-plus.com/api/v2.0/recipes/21621 (may not work)