Dean Edwards served up a tasty red pesto prawn linguine to start the week on Lorraine.

The ingredients are: 2 chargrilled red peppers, from a jar, 100g sun blush tomatoes, ½ clove garlic, 50g toasted pine-nuts, 50g Parmesan cheese, Lemon juice, to taste, 50ml olive oil, 1 tbsp olive oil, 400g raw tiger prawns, 20g unsalted butter, 3 cloves garlic, crushed, 50g breadcrumbs, 5 baby courgettes, 300g linguine pasta, Fresh basil leaves, for garnish and Parmesan cheese, grated for serving.