Chilli prawn linguine

Ingredients

• 280g Linguine Pasta
• 200g Sugar Snap Peas
• 2 tblsp Olive Oil
• 2 cloves chopped Garlic Clove
• 1 large Red Chilli
• 24 Skinned King Prawns
• 12 Cherry Tomatoes
• Handful Basil Leaves
• Leaves Lettuce
• to serve Bread
• 2 tbsp Fromage Frais
• Grated Zest of 2 Lime
• 2 tsp Caster Sugar

Instructions

1. Combine all the dressing ingredients in a small bowl, season with salt and pepper and set aside.
2. Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Add the sugar snap peas for the final minute of cooking, then drain well.
3. Meanwhile, heat the olive oil in a wok or large frying pan over medium heat. Add the garlic and red chilli and cook gently for about 30 seconds, without allowing the garlic to brown.
4. Increase the heat, add the prawns and cook, stirring frequently, for about 3 minutes until pink and cooked through. Add the cherry tomatoes and cook for a further 3 minutes until just softened.
5. Add the drained pasta and sugar snap peas to the pan, tear in the basil leaves and toss gently to combine. Season with salt and pepper to taste.
6. Serve immediately with salad leaves drizzled with the lime dressing and warm crusty bread.

instructions_source: editorial-classic