Pea, prawn & lemon linguine
Add-ins
350g linguine
200g solidified peas
300g solidified cooked prawns, defrosted
pizzazz and juice 1 lemon
100ml twofold cream
Technique
Cook the pasta as indicated by pack guidelines. In the interim, warm a non-stay container, then tenderly cook the peas, prawns, lemon pizzazz and juice for 3-4 mins until prawns are hot and peas delicate.
Season well, blend in the cream and 2 tbsp of the pasta water, then rise for 1 min. Channel the linguine and come back to the pot with the sauce, throwing great to cover. Serve in bowls.
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