Noodles with zucchini cream and prawns

Noodles with zucchini cream and prawns

1. Cook the pasta with salt until al dente. Drain, refresh, and set aside.
2. In a saucepan, put extra virgin olive oil Peña de Baena and sauté the finely chopped leek. Add the potato wedges. Sauté everything together and add the coarsely chopped zucchini. Add the poultry stock until covered and cook everything together until the potato is tender.
3. Blend everything together and season with salt and pepper. Add a drizzle of extra virgin olive oil Peña de Baena while blending.
4. In a frying pan, put a little extra virgin olive oil Peña de Baena and brown the prawns. Remove and set aside.
5. In the same frying pan, sauté the noodles and season with salt and pepper to taste.
6. At the bottom of the deep dish, we will put the zucchini cream, on top of this the freshly sautéed noodles and on top of these the prawns. Garnish with a few chive tips and some lamb's lettuce leaves.
7. Serve piping hot.

Recipe prepared by chef Antonio López.