Linguine with Prawn and Pesto by Jane Curran


  • 150g Linguine
  • 6 Tomatoes
  • 2 tsp Olive oil
  • Salt
  • Black Pepper
  • 125g Cooked prawns, shelled
  • 1 tbsp Sacla’ Classic Basil Pesto
  • Fresh Basil Leaves to garnish


  1. In a large pan of boiling, salted water, cook the pasta to your liking
  2. Meanwhile, halve the tomatoes and scoop out the seeds with a spoon
  3. Finely dice the tomatoes
  4. 4 minutes before the pasta is ready, heat the oil in a frying pan over a medium heat and add the tomatoes
  5. Season with salt and pepper
  6. Stir in the prawns and Sacla’ Pesto, heat through for 4 minutes and then stir in the drained pasta
  7. Sprinkle with basil to serve
Serves: 2Cooking time: Share recipeReview this recipe


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