zoom Prawn linguine with tomato and chilli pesto

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    Prawn linguine with tomato and chilli pesto

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    Prawn linguine with tomato and chilli pesto

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 2

    Ingredients

    80g sun-dried tomatoes in oil (about 8 tomatoes), drained and roughly chopped
    30g whole almonds, roughly chopped
    2 garlic cloves, roughly chopped
    1 tsp chopped rosemary leaves ½ tsp chilli flakes
    1 lemon, zest
    3 tbsp extra virgin olive oil
    180g linguine
    150g pack Duchy Organic Raw King Prawns
    ¼ x 90g pack wild rocket

     

    Method

    1. Put the tomatoes, almonds, garlic, rosemary, chilli and lemon zest in a small food processor with 2 tbsp oil and pulse until the almonds are coarsely ground; set aside.
    2. Bring a large pan of salted water to the boil, add the linguine and cook for 1 minute less than pack instructions. When the pasta is 4 minutes from being cooked, heat the remaining 1 tbsp oil in a large frying pan over a medium-high heat. Add the prawns and fry for 2-3 minutes until pink and completely cooked through.
    3. Scoop out a cupful of the pasta cooking water, then drain the pasta. Tip the linguine into the pan with the prawns, then add the tomato pesto and a good glug of the cooking water. Toss together over the heat, adding more cooking water if necessary, until the pasta is coated in a glossy sauce. Divide between plates, stirring through a handful of rocket leaves just before serving.

     

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    Cook's tip

    It’s a good idea to boil the pasta for a little less time than the pack suggests, as it will fi nish cooking gently in the frying pan with the prawns and pesto.

     

    And to drink

    Crafted in a drier style, Dr L Grey Slate Riesling, Germany, is clean, crisp and beautifully structured, with pineapple, peach and apple fl avours. 

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