Save to your scrapbook
Prawn linguine with tomato and chilli pesto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
150g pack Duchy Organic Raw King Prawns
¼ x 90g pack wild rocket
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.
Typical values per serving:
This recipe was first published in December 2020.