Ingredients:
- 80g of egg pasta
- 125g of prawns
- 100g of courgettes
- 2 cloves of garlic
- a cup of white wine
- 1 teaspoon of Peperita No. 6 Schotch Bonnet Chilli Powder.
Clean, wash and cut the courgettes into very small pieces. In a saucepan add “Il Cavallino” extra virgin olive oil and a clove of garlic. Brown the garlic and add the courgettes, salt water and a teaspoon of Peperita N° 6 Chilli Powder to the Schotch Bonnet.
Cook for a few minutes and blend everything.
In a pan with a drizzle of oil and garlic, add the prawns and deglaze over high heat with the white wine.
Once the prawns are cooked, add them to the courgette cream.
Cook the pasta al dente and add it to the courgette cream with a drop of cooking water. Toss the pasta to combine.
