Prawn Linguine with Red Pesto
Creamy, tangy red pesto linguine with juicy prawns and cherry tomatoes, on the table in under 15 minutes.
Ingredients
- 150 g linguine
- ½ tbsp olive oil
- 175 g cherry tomatoes halved
- 1 tbsp red pesto
- 75 ml rosé wine optional
- ½ tbsp mascarpone
- 140 g cooked king prawns
- 2 tbsp finely chopped fresh parsley
- A good handful of wild rocket
- Salt and black pepper
- Grated Parmesan or hard cheese to serve
Instructions
- Bring a pan of salted water to the boil and cook the linguine for 10 minutes or until al dente.
- While the pasta cooks, heat the olive oil in a frying pan over medium heat. Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften. A good non-stick frying pan like this one makes sautéing the cherry tomatoes and pesto sauce quick and fuss-free.
- Stir in the red pesto and cook for 1 more minute. If using, pour in the rosé and let it bubble for 2–3 minutes until slightly reduced and the tomatoes break down.
- Add the mascarpone and stir until smooth. Tip in the prawns and chopped parsley, then cook for another minute or two until the prawns are warmed through.
- Drain the linguine, reserving a small cup of the pasta water. Add the pasta to the pan with the sauce and toss the linguine gently using tongs like these, it helps coat the pasta without breaking it., adding a splash of the pasta water to loosen if needed.
- Fold in the rocket until just wilted. Serve immediately with a good grind of black pepper and grated Parmesan, if you like. A fine grater like this works perfectly for fresh Parmesan or lemon zest on top.