ZUCCHINI NOODLES WITH AVOCADO PESTO & PRAWNS RECIPE

Zucchini Noodles with Avocado Pesto & Prawns Recipe

Ingredients (Serves 4)

· 6 medium zucchinis

· 1-pound raw prawns (about 20)

· 1 ripe avocado

· 1 cup fresh basil leaves

· ¼ cup unsalted shelled pistachios

· ¼ tsp ground pepper

· ¼ cup + 2 tbs extra-virgin olive oil

· 3 cloves garlic

· ¾ tsp salt

· 2 tbs lemon juice

Cooking

1. Peel and devein all prawns. Leave tails on if desired.

2. Slice zucchini lengthwise into long, thin strips. (Use a spiral vegetable slicer or a vegetable peeler)

3. Place the zucchini noodles in a colander and toss with 1/2 tsp salt.

4. Drain for 20 minutes and squeeze to remove excess water.

5. In a food processor add: avocado, basil, pistachios, lemon juice, pepper & the remaining salt.

6. Blend until fine, and add 1/4 cup oil until smooth.

7. Heat 1 tablespoon oil in a large pan on medium-high heat.

8. Add garlic and prawns. Stir occasionally for 3-4 minutes, or until the almost cooked through. Transfer to a bowl.

9. Add remaining oil to the pan and toss in the drained zucchini noodles.

10. Transfer to the bowl when hot, and gently fold in the pesto.

Nutrition Per Serving

Image and recipe sourced from eatingwell.com