Zucchini Noodles with Avocado Pesto & Prawns

Ingredients

5-6 medium zucchini

¾ teaspoon salt

1 ripe avocado

1 cup fresh basil leaves

¼ cup unsalted shelled pistachios

2 tablespoons lemon juice

¼ teaspoon ground pepper

¼ cup olive oil plus 2 tablespoons, divided

3 cloves garlic, minced

500g raw prawns, peeled

Directions

1.     Using a spiral vegetable slicer, cut zucchini into long, thin strands. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

2.    Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.

3.    Heat 1 tablespoon oil in a large pan over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add prawns cook, stirring occasionally, until the prawns are almost cooked through, 3 to 4 minutes. Transfer to a large bowl.

4.    Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.