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Hey pesto!

Serves 4 Takes 15 mins

250g dried linguine 1 x 190g jar green pesto 3tbsp crème fraîche 1 red chilli, de­seeded and chopped 400g cooked, peeled tiger prawns 4tbsp finely grated Parme­san cheese Fresh basil leaves, to serve

1 Cook the linguine ac­cord­ing to the packet in­struc­tions, drain and re­turn to the pan. Stir in the pesto, crème fraîche, and chopped chilli and prawns, stir to mix well.

2 Trans­fer the pasta to four warmed serv­ing bowls and sprin­kle over the cheese. Sea­son with salt and black pep­per, and serve topped with fresh basil leaves.

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