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.
- 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.
- Drain the pasta, then return to the pan with the prawns, tomatoes and broccoli pesto. Stir well to combine.
- Divide the linguine between 4 bowls, top with the basil leaves and sprinkle with the remaining cheese.
- Prep Time: 15
- Cook Time: 15
- Calories: 468