INGREDIENTS 

• 400g linguine
• 2 cloves garlic, thinly sliced
• 1 tbsp. olive oil
• 250g king prawns, cooked & peeled
• 1 large handful flat leaf parsley
• 1 splash white wine
• Black pepper to taste
• 1 jar Sacla’ Classic Basil Pesto 
• ½ lemon, juice & zest
• 50g wild rocket

INSTRUCTIONS 

1. In a large pan of boiling, salted water, cook your pasta until al dente
2. Meanwhile, lightly fry the garlic in half of the olive oil for a couple of minutes
3. Add the king prawns, half the rocket and white wine to the pan. Season with a generous grinding of black pepper and allow to sizzle for another 2 minutes
4. Spoon the jar of Classic Basil Pesto into a large serving bowl, add the lemon zest and drizzle with the remaining olive oil
5. Drain the pasta and add to the bowl, mixing all the ingredients thoroughly
6. Lastly, pour the prawn mixture into the bowl and toss well
7. Squeeze over lemon juice and sprinkle with the parsley and leftover rocket