Prawn Linguine with Pesto

Thu, 9 July 2026

Prawn Linguine with Pesto

• 80g linguine 
• 200g raw prawns, cleaned 
• 200g cherry tomatoes 
• 2 tbsp basil pesto 
• 1 clove garlic, sliced 
• 1 tbsp olive oil 
• 1 tbsp lemon juice 
• Handful basil leaves 

To taste 

• Salt & black pepper 

Instructions 

Roast the tomatoes. Halve the cherry tomatoes, toss in olive oil, salt and pepper, and roast at 200°C for 8–10 minutes until blistered. 

Cook the pasta linguine in salted water until al dente. Reserve a cup of pasta water.

Sauté theprawns. Heat a pan with a splash of oil, add garlic, then prawns. Cook 1–2 minutes until just pink.

Toss the cooked Linguine in to the prawns.

Bring it together.Add roasted tomatoes to the pan, spoon in pesto, and loosen with a splash of pasta water.