Prawn, Courgette & Cashew Nut Linguine by Lurpak
1. Place the linguine in a pan of rapidly boiling water for 10-12 minutes until cooked. While the pasta is cooking, place the Lurpak® into a frying pan over a medium heat, add the courgettes and cook for 30 seconds.
2. Add the prawns and cook for 2 minutes. Add the cashew nuts, lemon juice and rind and cook for a further 2 minutes (or until the prawns are cooked).
3. Drain the pasta and place in large serving bowl with spinach leaves. Add the prawn mixture, salt, cracked black pepper and toss well to combine. Serve immediately.
Ingredients
- 450g dried linguine
- 2 tbsp Lurpak® butter
- 3 courgettes cut into thin strips
- 1kg of king prawns (peeled)
- 150g cashew nuts
- 3 tbsp lemon juice
- 1 tbsp grated lemon rind
- 80g baby spinach (optional)
- Salt and cracked black pepper
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