Dry passatelli with zucchini and prawns

Ingredients

For 1 serving

• Breadcrumbs40 g
• Parmigiano Reggiano20 g
• Eggs1
• Shrimp100 g
• Zucchini150 g
• Extra virgin olive oil8 g
• Lemon zestto taste
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs, shellfish,

In season: May – September

Method

1. In a bowl mix the breadcrumbs with the grated Parmigiano Reggiano, a grating of nutmeg, half the lemon zest and a pinch of salt; add the beaten egg and knead for 2–3 minutes, until you have a firm, smooth dough. Wrap it in cling film and leave to rest for 20 minutes, so the passatelli don't fall apart while cooking.
2. Meanwhile wash and trim the courgettes and cut them into 1 cm dice; peel the prawns, remove the dark vein along the back and rinse them. Put a pan of water on.
3. In a large frying pan heat the oil over a medium-high heat and sauté the courgettes for 4 minutes, until golden but still firm; add the prawns and cook for 2 minutes, until pink and opaque. Season with salt and turn off the heat.
4. When the water boils, add salt, put the dough in a potato ricer with large holes and press it straight over the pan, cutting the passatelli with a knife at about 4 cm long.
5. Cook them for 2 minutes without stirring, until they float, and lift them out with a slotted spoon into the frying pan with a splash of cooking water.
6. Toss for 1 minute over a medium heat with the sauce, stirring gently, until well coated; finish with the remaining lemon zest.