recipes

Lemon pesto linguine with garlic chilli prawns

Serves:

2025-02-07

Ingredients

For the pesto
1 hand full basil leaves
1 clove garlic
60g grated Parmesan
Zest and juice ½ lemon
40g toasted blanched almonds (Lamb brand)
40g toasted pine nuts (Lamb brand)
100-150ml extra virgin olive oil (Borges)

You will also need
1 tbsp olive oil
Knob butter
2 cloves garlic, crushed
1/2 tsp red chilli flakes
10 raw tiger prawns, tails on if possible
Salt and pepper to taste
250g linguine (Pasta Reggia)

Method

Start by heating a pan of salted water and cook the linguine for 10-2 minutes till al dente`. Meanwhile making the pesto by blitzing all the ingredients together and put aside. Just before the pasta is done, heat a small pan with the oil and butter and brown the garlic and chilli flakes. Add in the prawns and quickly fry for 2-3 minutes. To serve, add the lemon pesto to the cooked linguine, along with a little of the cooking juices and mix through. Serve the pesto pasta into 2 bowls and spoon the prawns and garlic juices on top. Decorate with lemon zest and fresh basil leaves.

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