with pesto drizzle and Italian cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Dried Linguine
180 grams
Cherry Tomatoes
125 grams
Onion
1 unit(s)
Garlic
2 unit(s)
Passata
1 pack(s)
Grated Italian Style Hard Cheese
1 unit(s)
Green Pesto
30 grams
Creme Fraiche
110 grams
Prawns
160 grams
Oil
1 tbsp
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine then bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Loosen the pesto by mixing it with 1 tbsp oil (per 2P).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the prawns and onion and season with salt and pepper. Fry until cooked, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins.
- Pour in the passata, creme fraiche and ½ tsp sugar (per 2P).
- Simmer until thickened, 4-5 mins.
TIP: Add a splash of water if the sauce becomes too thick.
- Taste the sauce and season with salt, pepper and sugar.
- Carefully toss the linguine through the sauce to coat and allow to warm through.
- Divide your pomodoro pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese and a drizzle of pesto.
3288
kJ
Energy (kJ)
786
kcal
Energy (kcal)
31.7
g
Fat
12.8
g
of which saturates
89.8
g
Carbohydrate
17.9
g
of which sugars
7.2
g
Dietary Fiber
29.5
g
Protein
0
mg
Cholesterol
2.05
g
Salt
