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Prawn and courgette linguine with broad bean salad
Fruit and vegetables
600g/1lb 5oz
courgettes
, roughly grated
3
garlic
cloves, finely chopped
handful of
basil
leaves
½
lemon
, juice only, to serve
100g/3½oz frozen
broad beans
150g/5½oz
artichoke
hearts preserved in oil, drained
2 handfuls of
rocket
½
lemon
, juice only
Tins, packets and jars
400g/14oz fresh or dried
linguine
4 anchovy fillets
Cooking ingredients
5 tbsp extra virgin
olive oil
20g/¾oz
pine nuts
2 tbsp extra virgin
olive oil
sea salt
Dairy, eggs and chilled
30g/1oz
Parmesan
, shaved
Meat, fish and poultry
300g/10½oz peeled
prawns
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