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Creamy Tomato & Ricotta Pesto Prawn Linguine

Creamy Tomato & Ricotta Pesto Prawn Linguine
Simple, quick and incredibly more-ish, this prawn linguine with Tomato & Ricotta Pesto adds a touch of meal-time magic to your midweek. Succulent prawns are sautéed with garlic, chilli and fresh parsley before being tossed with linguine and our Tomato & Ricotta Pesto. Packed with flavour and on the table before you can say hey Pesto!


1/2 Jar 190g Sacla' Tomato & Ricotta Pesto 

Finely grated zest and juice of 1/2 lemon 

150g dried linguine 

2 tsp Olive Oil 

150g raw peeled king prawns 

1 clove garlic, crushed 

50g wild rocket 

freshly ground black pepper 

How to make the recipe

1. Place the Pesto in a bowl and stir in the lemon zest and juice. 

2. Cook the pasta in a pan of boiling water for 11-13 minutes until just tender. Drain, reserving about 100ml of the cooking water. 

3. Meanwhile, heat the oil in a frying pan over a medium heat, add the prawns and cook for 2-3 minutes, until they turn pink. Reduce the heat, stir in the garlic, cook for 1 minute. 

4. Stir in the Pesto mixture, 3/4's of the rocket leaves, the linguine and enough of the reserved cooking water to loosen the sauce slightly. Stir gently so the pasta is coated and the sauce is heated through. 

5. Divide between 2 bowls, then scatter over the reserved rocket. Serve immediately with a good grind of black pepper.