Linguine with Prawns & Broccoli & Chilli Pesto
300g frozen peeled raw prawns with tails, thawed
225g frozen shelled edamame beans, blanched
Juice ½ lemon
1 large red chilli sliced, to garnish
Salt and freshly ground black pepper
Cook the pasta in plenty of boiling, well salted water for 10 minutes or until ‘al dente’. Drain, reserving ½ cup of cooking liquid.
Fry seasoned prawns in EVO until golden, adding beans at the last moment to heat through. Add pesto to the drained pasta with reserved pasta water and mix. Combine with prawns and beans. Add lemon juice.
Season with freshly ground pepper and salt to taste. Garnish with sliced chilli and serve.
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