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
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.
Cook 280g linguine pasta according to the packet instructions. Add
200g trimmed sugar snap peas for the last minute or so of cooking
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.
Tip in 24 peeled raw king prawns and cook over a high heat, stirring
frequently, for about 3 minutes until they turn pink.
Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3
minutes until they just start to soften.
Drain the linguine pasta and sugar snap peas well, then toss into the
Tear in a handful of basil leaves, stir, and season with salt and pepper.
Serve with mixed salad leaves drizzled with the lime dressing, and
warm crusty white bread.