Ingredients
1/2 Jar 190g Sacla' Tomato and Ricotta Pesto
Finely grated zest and juice of 1/2 lemon
150g dried linguine
2 tsp Olive Oil
150g raw peeled king prawns
1 clove garlic, crushed
50g wild rocket
freshly ground black pepper
Method
1. Place the Pesto in a bowl and stir in the lemon zest and juice.
2. Cook the pasta in a pan of boiling water for 11-13 minutes until just tender. Drain, reserving about 100ml of the cooking water.
3. Meanwhile, heat the oil in a frying pan over a medium heat, add the prawns and cook for 2-3 minutes, until they turn pink. Reduce the heat, stir in the garlic, cook for 1 minute.
4. Stir in the Pesto mixture, 3/4's of the rocket leaves, the linguine and enough of the reserved cooking water to loosen the sauce slightly. Stir gently so the pasta is coated and the sauce is heated through.
5. Divide between 2 bowls, then scatter over the reserved rocket. Serve immediately with a good grind of black pepper.