Ingredients (for 4 people)

¾ cup almonds without skin
½ cup fresh basil leaves chopped
12 basil leave whole
½ cup fresh parsley chopped
1 whole lime, washed
6 tablespoons olive oil
¼ teaspoon sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 small zucchini
2 garlic cloves, finely diced
2 shallots, washed and cut into small pieces
1 pound long flat pasta
1 pound prawns, cleaned
and ready for cooking
1 tablespoon vegetable oil

Preparation

Slightly roast almonds in a pan with no fat until they are golden brown, remove from pan. Use the fine holes on a grater to remove all the peel from the lime. Cut the lime in half. Press all juice out of lime. Mix chopped basil, chopped parsley, ½ of the lime juice, almonds, and lime zest. Use a drink mixer to blend. Slowly drop in olive oil while blending. Add water if needed to make a nice creamy pesto. Add sugar, salt and pepper to taste.

Peel zucchini. Spiralize both zucchini to make noodles. Boil pasta in salt water. In a large pan heat oil. Roast prawns for 2 minutes. Add zucchini, shallots, garlic, seasoning, the remaining lime juice, pasta and roast for 2 more minutes. Plate your zucchini and pasta mixture. Drizzle pesto over top and add prawns. Garnish with 3 basil leaves on each plate.

Another fine summer dish to enjoy during the heat!

See you next week!

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.

Featured Image Photo Credit: © Elena Shashkina  / Shutterstock.com