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Prep Time
20 min
Cuisine
Italian
For this dreamy linguine, you'll serve juicy king prawns and pasta in a blushing sun-dried tomato pesto sauce, with soft cheese and sweet pepper. Luxury - in a hurry!
Prep Time
20 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 734 kJ 175 kcal |
2363 kJ 563 kcal |
Fat of which saturates |
4.6 g 1.7 g |
14.7 g 5.5 g |
Carbohydrate of which sugars |
23.7 g 2.9 g |
76.3 g 9.2 g |
Fibre | 1.8 g | 5.8 g |
Protein | 8.2 g | 26.5 g |
Salt | 0.55 g | 1.77 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once done, drain the linguine, reserving a cup of starchy pasta water
While the linguine is cooking, chop the pepper[s] in half (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat
Once hot, add the pepper strips and cook for 5-7 min or until softened
While the pepper is cooking, peel and finely slice (don't chop!) the garlic
Once the pepper has softened, add the sliced garlic and prawns to the pan and cook for 1-2 min
Add the tomato paste and Chinese rice wine to the pan and cook for 1 min
Add the soft cheese, sun-dried tomato nut pesto, chilli flakes (can't handle the heat? Go easy!) and 75ml [150ml] starchy pasta water to the pan and cook for 2 min or until a thick sauce remains
Season with a generous pinch of salt and pepper
Add the drained linguine to the pan and give everything a mix up – this is your pink pesto, prawn & pepper linguine
Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!
Serve the pink pesto, prawn & pepper linguine
Enjoy!