Tagliolini with Citrus Pesto, Prawns and Zucchini

Serve  6

Cook the tagliolini in boiling salted water until al dente. Meanwhile, in a pan, heat a little extra virgin olive oil together with the sliced shallot; add the diced zucchini and brown them, then add the Prawns, the Citrus pesto and the Prawns liquid. Season with salt and pepper. Drain the tagliolini and toss in the sauce with few mint leaves. Distribute the pasta on the plates and complete with grated orange zest.