Recipe of the Week – Pesto Zoodles with Grilled Prawns

For The Pesto:

• 3 cups basil
• 1 garlic clove
• 1/4 cup extra virgin olive oil + plus more if needed
• 1/4 cup grated parmesan cheese
• 4 tbsp Greek plain yogurt
• 4 tbsp pinenuts

For The Prawns:

• 1/2 pound wild prawns
• 1 garlic clove, grated
• 1 tbsp extra virgin olive oil
• zest of 1 lemon/lime
• squeeze of lemon
• salt & pepper to taste

For The Asparagus:

• 1 bunch asparagus
• 1/2 lemon, squeezed
• 1 tbsp extra virgin olive oil
• 2 tbsp grated parmesan cheese
• salt & pepper to taste

For The Zoodles:

• 4 medium size zucchini, spiralized
• 1 tbsp extra virgin olive oil

Instructions

For The Pesto:

• Add all of the ingredients to a food processor and blend until smooth. If the consistency isn’t smooth enough, slowly add a little more olive oil. Set aside.

For The Asparagus:

• Set the oven to a high broil.
• Lay the asparagus on a baking sheet covered with foil, and top with the dressing.
• Cook on a high broil for 6-7 minutes.

For The Prawns:

• Marinade the prawns in the seasoning and cook on the grill over medium to high heat. About 2-3 minutes on each side.

For The Zoodles:

• Cut the noodles after spiralized, they will be very long otherwise. Place them on a paper towel and squeeze out excess water (they are 95% water based).
• Heat the olive oil in a large skillet over medium heat. Add in the zucchini and cook for 3-5 minutes, until al dente/cooked to your preference.
• Add the pesto, and gently toss in the prawns and asparagus. Turn off heat.
• Serve warm or cold.

Enjoy!

Recipe and photo courtesy of: https://healthywithnedi.com/pesto-zoodles-with-grilled-prawns/