| Ingredients | |
| Linguine pasta | 280g |
| Sugar snap peas (trimmed) | 200g |
| Olive oil | 2 tablespoons |
| Garlic cloves, finely chopped | 2 |
| Large red chilli, seeded and finely chopped | 1 |
| Raw king prawns, peeled | 24 |
| Cherry tomatoes, halved | 12 |
| Fresh basil leaves | handful |
| Mixed salad leaves | |
| Crusty white bread (to serve) | |
| For the lime dressing: | |
| Fat free fromage frais | 2 tablespoons |
| Limes – grated zest and juice | 2 |
| Golden caster sugar | 2 teaspoons |
Method:
- Mix the lime dressing ingredients in a small bowl and season with salt and pepper. Set aside.
- Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute of cooking time.
- Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a gentle heat for about 30 seconds without letting the garlic go brown.
- Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
- Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
- Drain the pasta and sugar snap peas well then toss into the prawn mixture.
- Tear up the basil leaves and add, stir and season with salt and pepper.
- Drizzle the salad leaves with lime dressing and serve the pasta with the salad and warm crusty bread.