Prawn Pesto Linguine
Try this creamy prawn linguine with a pea & pesto FAGE Total Yoghurt sauce
100g FAGE Total Yoghurt
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
Cook linguine according to pack instructions, drain, reserving 4 tbsp. cooking water.
- 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.
- 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.