Courgette Noodles with Pesto Prawns

• 200g king prawns
• 3 courgettes
• 3 tbsp pesto
• 2 garlic cloves
• 20g pine nuts
• Juice of 1/2 lemon
• Chilli flakes
• Parmesan (optional)

1. 1

   Use a spiraliser or julienne peeler to create courgette noodles from all three courgettes. Pat dry with kitchen paper and season lightly with salt. Leave 5 min, then pat dry again (this prevents watery noodles).

2. 2

   Toast the pine nuts in a dry pan over medium heat for 2–3 min until golden. Tip out and set aside.

3. 3

   Heat oil in a wide pan over high heat. Add the garlic (minced) and chilli flakes, stir 20 seconds. Add the prawns and cook 1–2 min until pink and just cooked. Remove to a plate.

4. 4

   Add the courgette noodles to the pan and toss over high heat for just 1–2 min — they should be warm but still have some bite. Don't overcook.

5. 5

   Remove from heat. Add the pesto and prawns, squeeze over the lemon juice, and toss everything together.

6. 6

   Serve in bowls scattered with pine nuts and Parmesan if using.