We've kept chopping to a minimum to help you get dinner on the table in a flash! Juicy king prawns and linguine are served in a blushing sauce made from sun-dried tomato pesto, soft cheese and sweet red pepper strips. Luxury – in a hurry!
Prep Time
20 min
Cuisine
Italian
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1 sun-dried tomato nut pesto pot (45g)<span class="strong">†</span>
171g raw peeled king prawns<span class="strong">†</span>
1 soft cheese pot (50g)<span class="strong">†</span>
190g linguine<span class="strong">†</span>
1 Chinese rice wine (30ml)
1 tomato paste sachet (16g)
Typical Values
per 100g
per serving
Energy
734 kJ 175 kcal
2364 kJ 564 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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red pepper
red pepper
1 garlic clove
garlic
1/2 tsp dried chilli flakes
dried chilli flakes
1 sun-dried tomato nut pesto pot (45g)
tomato purée, sunflower seed oil, basil (10%), sun-dried tomatoes (4%), Red Peppers (sulphites), cashew nut, Grana Padano PDO cheese (milk, egg), Pecorino Romano PDO cheese (milk), carrots, pine kernels, acidity regulator: lactic acid; extra virgin olive oil, garlic, salt, antioxidants: rosemary extract.
171g raw peeled king prawns
king prawn (crustacean) 93%, added water, salt. may contain molluscs
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
190g linguine
semolina of durum wheat (gluten), water
1 Chinese rice wine (30ml)
rice wine (100%)
1 tomato paste sachet (16g)
tomatoes
Allergens
Allergens highlighted by † (milk, sulphites, egg, nut, crustacean, gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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 some of the starchy pasta water
2
While the linguine is cooking, chop the redpepper[s] in half (scrape the seeds and pith out with a teaspoon) and cut into thin strips
3
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
4
While the pepper is cooking, peel and finely slice (don't chop!) the garlic
5
Once the pepper has softened, add the sliced garlic and prawns to the pan and cook for 1 min
6
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
7
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!
8
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