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Prawn linguine with tomato and chilli pesto
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Serves: 2
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
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.
Typical values per serving:
Energy |
3,107kj 745kcals |
---|---|
Fat | 42g |
Saturated Fat | 5.6g |
Carbohydrate | 55g |
Sugars | 2.4g |
Protein | 30g |
Salt | 1.5g |
Fibre | 12g |
This recipe was first published in Tue Dec 01 09:05:00 GMT 2020.
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