Prawn and courgette linguine with broad beans recipe
 This simple summery courgette and prawn pasta dish by Gennaro is a quick dinner for when you don't want to slave away in a hot kitchen. The courgettes cook down into a creamy sauce that's flavoured with garlic and anchovy. Get ahead by making the salad early. 400g/14oz fresh or dried linguine 600g/1lb 5oz courgettes, roughly grated5 tbsp extra virgin olive oil 3 garlic cloves, finely chopped4 anchovy fillets300g/10½oz peeled prawns handful of basil leaves½ lemon, juice only, to serve 400g/14oz fresh or dried linguine 600g/1lb 5oz courgettes, roughly grated 5 tbsp extra virgin olive oil 3 garlic cloves, finely chopped 4 anchovy fillets 300g/10½oz peeled prawns handful of basil leaves ½ lemon, juice only, to serve 100g/3½oz frozen broad beans 20g/¾oz pine nuts 150g/5½oz artichoke hearts preserved in oil, drained2 handfuls of rocket30g/1oz Parmesan, shaved 100g/3½oz frozen broad beans 20g/¾oz pine nuts 150g/5½oz artichoke hearts preserved in oil, drained 2 handfuls of rocket 30g/1oz Parmesan, shaved 2 tbsp extra virgin olive oil½ lemon, juice onlysea salt 2 tbsp extra virgin olive oil ½ lemon, juice only sea salt Method Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente. Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper. Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened.Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through. Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary. To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings. Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad.To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well.Serve the linguine with a squeeze of lemon on top and the salad on the side. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente. Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper. Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper. Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened. Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened. Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through. Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through. Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary. Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary. To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings. To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings. Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad. Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad. To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well. To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well. Serve the linguine with a squeeze of lemon on top and the salad on the side. Serve the linguine with a squeeze of lemon on top and the salad on the side.