Ingredients
Linguine pasta 280g
Sugar snap peas (trimmed) 200g
Olive oil 2 tablespoons
Garlic cloves, finely chopped 2
Large red chilli, seeded and finely chopped 1
Raw king prawns, peeled 24
Cherry tomatoes, halved 12
Fresh basil leaves handful
Mixed salad leaves
Crusty white bread (to serve)
For the lime dressing:
Fat free fromage frais 2 tablespoons
Limes – grated zest and juice 2
Golden caster sugar 2 teaspoons

 

Method:

  1. Mix the lime dressing ingredients in a small bowl and season with salt and pepper. Set aside.

 

  1. Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute of cooking time.

 

  1. Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a gentle heat for about 30 seconds without letting the garlic go brown.

 

  1. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

 

  1. Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

 

  1. Drain the pasta and sugar snap peas well then toss into the prawn mixture.

 

  1. Tear up the basil leaves and add, stir and season with salt and pepper.

 

  1. Drizzle the salad leaves with lime dressing and serve the pasta with the salad and warm crusty bread.