Ingredients
280g linguine pasta
200g sugar snap peas, trimmed
2 tbsp olive oil
2 large garlic cloves, finely chopped
1 teaspoon of Original Cotswolds Chilli Sauce
24 raw king prawns, peeled
12 cherry tomatoes, halved
A handful of fresh basil leaves
Mixed salad leaves and crusty white bread, to serve
For the lime dressing:
2 tbsp virtually fat-free fromage frais
Grated zest and juice of 2 limes
2 tsp golden caster sugar
Method
STEP 1
To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the
grated zest and juice of 2 limes and 2 tsp golden caster sugar in a
small bowl and season with salt and pepper. Set aside.
STEP 2
Cook 280g linguine pasta according to the packet instructions. Add
200g trimmed sugar snap peas for the last minute or so of cooking
time.
STEP 3
Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2
finely chopped large garlic cloves and 1 deseeded and finely chopped
large red chilli and cook over a fairly gentle heat for about 30 seconds
without letting the garlic brown.
STEP 4
Tip in 24 peeled raw king prawns and cook over a high heat, stirring
frequently, for about 3 minutes until they turn pink.
STEP 5
Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3
minutes until they just start to soften.
STEP 6
Drain the linguine pasta and sugar snap peas well, then toss into the
prawn mixture.
STEP 7
Tear in a handful of basil leaves, stir, and season with salt and pepper.
STEP 8
Serve with mixed salad leaves drizzled with the lime dressing, and
warm crusty white bread.