Prawn Pesto Linguine

Try this creamy prawn linguine with a pea & pesto FAGE Total Yoghurt sauce

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
100g FAGE Total Yoghurt
350g linguine
350g frozen peas
2 cloves garlic, crushed
Small bunch basil, plus extra to garnish
Zest 1 lemon
30g toasted flaked almonds
300g cooked king prawns

15'-30'
Serves 2
INSTRUCTIONS
  1. Cook linguine according to pack instructions, drain, reserving 4 tbsp. cooking water.
  2. Meanwhile, rinse peas with boiling water to defrost. Place in a food processor with garlic, basil, lemon zest and almonds. Season and whizz until coarse.
  3. Add prawns to the empty pasta pan along with peas and the reserved cooking water. Cook for 2 mins, stirring until hot. Add pasta to pan with FAGE Total Yoghurt and stir well for 30 seconds. Serve garnished with extra basil.

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