Chilli prawn linguine

Ingredients

• 280 gLinguine
• 200 gSugar snap pea
• 2 tbspOlive oil
• 2 pcsGarlic clove
• 1 pcsChili pepper
• 24 pcsShrimp
• 12 pcsCherry tomato
• 15 gBasil
• 75 gLettuce leaf
• 120 gBread
• 2 tbspCream cheese
• 2 pcsLime zest
• 2 tspSugar
• 2 gSalt

Instructions

1. 1

   Make the dressing

   • Stir together the fromage frais, lime zest and caster sugar in a small bowl.
   • Season with salt and pepper and set aside.
2. 2

   Cook the pasta

   • Cook the linguine according to packet instructions.
   • Add the sugar snap peas for the last minute of cooking and drain well.
3. 3

   Prepare prawns and sauce

   • Heat the olive oil in a wok or large frying pan.
   • Add garlic and sliced red chilli and cook gently for about 30 seconds without browning the garlic.
   • Add prawns and cook on high heat for about 3 minutes until pink, stirring frequently.
   • Add cherry tomatoes and cook for 3 minutes until just soft.
   • Toss drained pasta and peas into the prawn mixture, add torn basil and season to taste.
4. 4

   Serve

   • Dress salad leaves with the lime dressing and serve alongside the pasta with warm crusty bread.