Ingredients

150g Godminster Vintage Organic Cheddar

250g Seggiano organic pasta

300g King prawns

100ml vegetable stock

60ml crème fraiche

2 courgettes

1 lemon

Bunch of parsley

Method

1. Top & tail the courgettes, slice in half lengthways and then chop into pieces roughly 1cm wide
2. Zest the lemon
3. Roughly chop the parsley
4. Meanwhile, cook the pasta in boiling water for 8-9 minutes
5. Heat a large frying pan and fry the courgette semi-circles for 4-5 minutes until then start to brown
6. Reduce the heat in the pan and stir in the stock, crème fraiche and roughly half the parsley
7. Bring to the boil and simmer for another 4 minutes
8. Add the prawns and cook for 5 minutes until they are cooked through – they should look pink now, and opaque in the middle
9.  Grate the Godminster and stir into the sauce
10. Add the drained cooked pasta to the saucepan and mix together. Squeeze some lemon juice into the mix, to taste, and season with salt and pepper
11. Mix the remaining parsley with the lemon zest in another bowl
12. Serve the pasta in bowls and sprinkle with the lemon and parsley
13. Serve immediately