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Broccoli Pesto with Prawns, Cherry Tomatoes and Linguine

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  • 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