Shake up your pasta (use whatever shape you like) with spice and smoke.
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Heat 1 tbsp oil in a wide-based pan over a low heat, then add the breadcrumbs and ¼ tsp chopped garlic. Cook, stirring for 3-4 minutes until golden brown all over, then tip into a bowl and set aside.
Put the remaining 2 tbsp oil in the same pan over a medium heat and , once hot, add the remaining chopped garlic. Cook for 1 minute, until softened. Add the prawns and harissa. Cook for 4-5 minutes until the prawns are pink and opaque.
Meanwhile, bring a large pan of salted water to the boil. Once boiling, add the linguine and cook for 8 minutes. Trim and halve the green beans, add and cook for a further 4-5 minutes, adding the spinach for the final minute, until the pasta is cooked through. Drain, reserving a mugful of pasta cooking water, then tip the pasta and veg straight into the prawn pan, along with 5-6 tbsp pasta water. Stir until combined. Squeeze over the lemon juice and serve topped with the toasted breadcrumbs.
To up the veg, grate 2 courgettes and fry them with the garlic for 5 minutes before adding the harissa and prawns.
Typical values per serving when made using specific products in recipe
Energy | 1,960kJ/ 466kcals |
|---|---|
Fat | 14g |
Saturated Fat | 2g |
Carbohydrates | 54g |
Sugars | 3.7g |
Fibre | 7.7g |
Protein | 28g |
Salt | 1.7g |
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