Prawn linguine and tomato chilli pesto
Prawn linguine and tomato chilli pesto
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Method
Put the tomatoes, almonds, garlic, rosemary, chilli and lemon zest in a small food processor with 2 tbsp oil and pulse until the almonds are coarsely ground; set aside.
Bring a large pan of salted water to the boil, add the linguine and cook for 1 minute less than pack instructions. When the pasta is 4 minutes from being cooked, heat the remaining 1 tbsp oil in a large frying pan over a medium-high heat. Add the prawns and fry for 2-3 minutes until pink and completely cooked through.
Scoop out a cupful of the pasta cooking water, then drain the pasta. Tip the linguine into the pan with the prawns, then add the tomato pesto and a good glug of the cooking water. Toss together over the heat, adding more cooking water if necessary, until the pasta is coated in a glossy sauce.Divide between plates, stirring through a handful of rocket leaves just before serving.