2 courgettes, sliced
240g ready peeled and cooked prawns
½ cup toasted pine nuts
275g penne pasta
4 tablespoons pesto of your choice
Salt and black pepper
Roast the courgettes.
Toss the courgette slices in some olive oil and place them on a roasting tray. Roast in the oven at 200C for 30 minutes until they have browned.
Cook the penne.
Bring a large pot of salted water to the boil and add the penne pasta. Cook the pasta until it is tender but firm and then drain.
Make the sauce.
Heat up a bit of the olive oil in a saucepan and throw in the prawns. Stir fry the prawns until they have heated up and then add the pasta. Mix in the pesto adding more olive oil if the pesto is too viscous and hard to mix. Add salt and pepper and sprinkle in the chili flakes.