Broccoli, pesto, linguine, prawns and cherry tomatoes

This is another of our member Dianne’s fabulous recipes. The original had quite a lot of pasta, making it quite calorific, so I tweaked the pasta quantities and got it down to a reasonable 468 calories! This goes to show that you can still eat whatever you like, you just need to tweak the portion sizes.

The recipe sounds absolutely delicious, and I will most definitely be giving it a go.Β  It contains all of my favourite ingredients, prawns, cherry tomatoes, pasta, pesto and broccoli… Enjoy!!

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Broccoli Pesto with Prawns, Cherry Tomatoes and Linguine

  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 4 1x


Deliciously quick pasta dish



240g dried linguine

300g cooked, peeled jumbo prawns

350g broccoli florets

Small pack (or pick if you grow) fresh basil, leaves chopped, reserving a few whole leaves to serve

120g fresh Parmesan or pecorino cheese, finely grated

2 garlic cloves, crushed

1/4 tsp dried red chilli flakes

1 tbsp lemon juice

75ml vegetable stock

200g cherry tomatoes, halved.


  1. Cook the linguine as per the packet instructions, adding the prawns to the water at the final minute of cooking. Meanwhile, boil the broccoli florets for 6-8 minutes, or until they just start to soften, then drain them well. Transfer to a food processor with the chopped basil, 90g of the cheese, garlic, chilli flakes and veg stock and pulse until just blended.
  2. Drain the pasta, then return to the pan with the prawns, tomatoes and broccoli pesto. Stir well to combine.
  3. Divide the linguine between 4 bowls, top with the basil leaves and sprinkle with the remaining cheese.
  4. Serve.
  • Prep Time: 15
  • Cook Time: 15


  • Calories: 468

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