Linguine with prawns and chilli

• linguine↗280g g

  pasta

• sugar snap peas↗200g g

  peeled

• olive oil↗2 tbsp tbsp
• garlic cloves↗2 large

  finely chopped

• red chilli↗1 large

  seedless and finely chopped

• prawns↗24

  peeled

• Sainsbury's Taste The Difference Vittoria Cherry Vine Tomatoes12

  halved

• fresh basil leaves↗a handful of
• mixed salad leaves↗

  with crunchy white bread for serving

• almost fat‑free fromage frais↗2 tbsp tbsp
• lime↗терта цедра та сік

  zest and juice

• golden sugar↗2 tsp tsp

Step-by-step instructions

1. 1

   To make the dressing, combine 2 tbsp almost fat‑free fromage frais, the zest and juice of 2 limes, and 2 tsp golden sugar in a small bowl, season with salt and pepper, and set aside.

2. 2

   Cook 280 g linguine according to the package instructions. Add the 200 g sugar snap peas during the last minute of cooking.

3. 3

   Meanwhile, heat 2 tbsp olive oil in a wok or large skillet, add the 2 large garlic cloves, finely chopped, and the large red chilli, seeded and finely chopped, and cook over medium heat for about 30 seconds, being careful not to brown the garlic.

4. 4

   Add the 24 peeled prawns and cook over high heat, stirring frequently, for about 3 minutes until they turn pink.

5. 5

   Add the 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just begin to soften.

6. 6

   Drain the linguine and peas well, then toss them with the prawn mixture.

7. 7

   Add a handful of fresh basil leaves, toss and season with salt and pepper.

8. 8

   Serve with the mixed salad leaves, drizzled with the lime dressing, and a warm, crunchy white roll.