Bright and zesty with succulent prawns and fragrant pesto, this simple dish is full of fresh flavour

Prawns With Cannelli Beans and Rocket Pesto

Prep time: 10
Total time: 20
Serves: 4

Ingredients

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  • Rocket pesto
  • What to do

  • 1. Place all pesto ingredients in a blender and season with pepper. Blend until mixture is a thick puree. Add 1–2 tablespoons of water to loosen and pulse for a few seconds. Put pesto into a bowl, cover and refrigerate.

  • 2. Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add garlic and cook for a few minutes until golden in colour. Add zucchini and chilli flakes and cook for 1 minute, stirring gently.

  • 3. Add cannellini beans and vegetable stock and simmer for 5 minutes until warm. Mash one-quarter of the cooked beans roughly into the broth to thicken. Remove from heat and season to taste with pepper and salt.

  • 4. Heat the remaining 1 tablespoon oil in separate frying pan over medium heat. Season shrimp and add to frying pan, cooking for 2–3 minutes until they have changed colour and are cooked through.

  • 5. Remove pesto from fridge and fold into bean mixture. Spoon onto plates and top with shrimp, lemon zest, parsley, extra oil and chilli flakes.