Eastington@Paddington

from Cuisine Magazine, Jan/Feb 2012 (#150) (page 49) by Ray McVinnie

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I substituted:
Spiral organic zucchini for pasta
Di costi prawns with garlic and lemon butter
Sour cream for cream
My chilli infused EVOO. 
George’s basil pesto

All ingredients tossed in a wok at high temp for about 2m. Then add parmigiana and more chilli.

Very quick, tasty, healthy