Pesto Linguine with Prawns Recipes

Created in partnership with Delicious magazine

Cooking Time: Up to 15 mins
Serves: 4   

Ingredients

400g dried linguine (or any dried pasta)
250g king prawns (cooked and peeled)
190g jar Sacla’ Classic Basil Pesto
juice and zest of half a lemon
2 cloves of garlic, thinly sliced
large handful of chopped flat leaf parsley
1 tbsp olive oil
salt & black pepper

Instructions

Cook your pasta according to the packet instructions, until al dente.

Meanwhile, lightly fry the garlic in half the olive oil for a couple of minutes (but don’t allow it to burn). Add the king prawns, half the chopped parsley and white wine to the pan and season with a generous grinding of black pepper. Allow to sizzle for another 2 - 3 minutes.

Meanwhile, spoon a large jar of Sacla’ Classic Basil Pesto in to a large serving bowl, add the lemon zest and drizzle with the remaining olive oil.

Drain the cooked pasta and add to the bowl, mixing all the ingredients thoroughly.

Lastly, pour the prawn mixture into the bowl and toss well. Squeeze over the lemon juice, season and sprinkle with the leftover parsley. A simple and elegant supper in moments.

Hey Pesto!