Basil Pesto Linguine with Prawns

On the table in 15 mins

Serves 4


  • 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
  • 190g jar Sacla’ Classic Basil Pesto
  • 1/2 lemon, juice & zest


  1. In a large pan of boiling, salted water, cook your pasta until al dente
  2. Meanwhile, lightly fry the garlic in half 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 a jar of Sacla’ 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 leftover rocket

Made with...

Sacla' Vegan Basil Pesto 190g

Free-from dairy, wheat, and gluten, but still full of flavour. Just like our Classic Basil Pesto, this recipe has that authentic taste and texture. Instead of removing ingredients, we’ve used our expertise to find the ideal swap. In this case, tofu. Our Free From Vegan Basil Pesto is packed with goodness too.

So if you’re vegan, avoid dairy or can’t eat gluten, you can still experience the joy of fantastic Italian food. For a fuss-free meal, spiralise courgettes and make Pesto courgetti.

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