“Taste of the Mediterranean” – serves 2-4 – By Olive the Best Team Member Janice Robinson
by Olive the Best | Feb 17, 2021 |
Try our pasta dinner with king prawns and Rose Harissa pesto sauce. It only takes 8-10 minutes to make and is a healthy and delicious midweek meal.
Prep Time5 minsCook Time3 minsTotal Time8 mins
220 g linguine (or spaghetti)
1 tbsp Olive the Best Harissa Extra Virgin Olive Oil
150 g raw peeled King prawns
4 spring onions, finely sliced
50 g cherry tomatoes, quartered
2 tsp Belazu Rose Harissa Pesto - found at Olive the Best
120 ml creme fraiche
squeeze of lemon juice
parmesan for serving
sea salt and freshly ground pepper
1Cook the linguine in a pan of boiling salted water until al dente or as directed on the packet. Drain in a colander, reserving some of the cooking water, and set to one side.
2Heat the oil in a large frying pan over medium heat and add the prawns, spring onions and tomatoes.
3Mix well and cook, stirring occasionally, for 3-4 minutes, or until the prawns are just cooked through.
4Add the Belazu Rose Harissa Paste, creme fraiche and lemon juice. Season with a pinch of salt and black pepper. Mix well and bring to a boil.
5Add half the basil and tip in the cooked pasta. Add a few tablespoons of the cooking water and mix everything together really well so that the sauce completely coats the lovely linguine.
6Divide between two serving bowls and top each bowl with the remaining basil. Serve your creamy prawn linguine immediately with grated parmigiano (parmesan).
Ingredients
220 g linguine (or spaghetti)
1 tbsp Olive the Best Harissa Extra Virgin Olive Oil
150 g raw peeled King prawns
4 spring onions, finely sliced
50 g cherry tomatoes, quartered
2 tsp Belazu Rose Harissa Pesto - found at Olive the Best
120 ml creme fraiche
squeeze of lemon juice
parmesan for serving
sea salt and freshly ground pepper
Directions
1Cook the linguine in a pan of boiling salted water until al dente or as directed on the packet. Drain in a colander, reserving some of the cooking water, and set to one side.
2Heat the oil in a large frying pan over medium heat and add the prawns, spring onions and tomatoes.
3Mix well and cook, stirring occasionally, for 3-4 minutes, or until the prawns are just cooked through.
4Add the Belazu Rose Harissa Paste, creme fraiche and lemon juice. Season with a pinch of salt and black pepper. Mix well and bring to a boil.
5Add half the basil and tip in the cooked pasta. Add a few tablespoons of the cooking water and mix everything together really well so that the sauce completely coats the lovely linguine.
6Divide between two serving bowls and top each bowl with the remaining basil. Serve your creamy prawn linguine immediately with grated parmigiano (parmesan).
“Taste of the Mediterranean” – serves 2-4 – By Olive the Best Team Member Janice Robinson
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