In a large frypan on high heat, add olive oil & zucchini.Fry until half cooked.
Add prawns, garlic, chilli & salt. Fry together for 1 minute and then add wine.
Allow to evaporate and then add napoletana sauce.
Add cooked pasta to sauce, stir for a minute.
Remove from heat, add basil, extra virgin oil and stir.
Serve.
INGREDIENTS 600g Barbetta potato gnocchi 260 Barbetta pesto Genovese 200g cherry tomatoes, cut in half 1 clove garlic, peeled 200g green beans, cut into 3cm pieces 30mL extra virgin olive oil
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