Orecchiette with Prawns and Courgette

Thinly slice your courgette widthways. Tip: If you have a cheese scraper or vegetable peeler, just slice the top of your courgette and scrape as if it’s a block of cheese until you reach the end. Peel and finely dice the garlic. Finely chop as much chilli as you dare. Finally, chop the mint.

Add the pasta to the boiling water and cook for 12 mins, or until ‘al dente’. Tip: ‘Al dente’ means there is just a hint of firmness left in the middle.

Heat a frying pan with ½ tbsp of olive oil on high heat. Once hot, add the prawns and cook for 3 mins, or until cooked through. Tip: The prawns are ready when they turn pink. Remove them from the pan and keep to the side for later.

In the same (now empty) frying pan, add ½ tbsp of olive oil. Add the garlic, capers and chilli and cook for 2 mins. Now add the courgette, stir together and cook for 5 mins.

Once your pasta is ready, drain it but keep ¼ cup of pasta water to the side for your sauce.

Add the prawns to the courgettes, together with the pasta, reserved pasta water, 2 tbsp of lemon juice, ¾ of the chopped mint and a pinch of salt and pepper. Stir everything together.