Name: Linguini with prawns, peas, lemon and dill
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram bavette or linguine pasta; 2 tablespoon olive oil; 1 kilogram uncooked large king prawns, shelled, deveined; 2 clove garlic, crushed; 1 1/2 cup (180g) frozen peas; 2 teaspoon finely grated lemon rind; 6 green onions, sliced thinly; 1 tablespoon coarsely chopped fresh dill; 1/4 cup (60ml) lemon juice

Ingredients

375 gram bavette or linguine pasta

2 tablespoon olive oil

1 kilogram uncooked large king prawns, shelled, deveined

2 clove garlic, crushed

1 1/2 cup (180g) frozen peas

2 teaspoon finely grated lemon rind

6 green onions, sliced thinly

1 tablespoon coarsely chopped fresh dill

1/4 cup (60ml) lemon juice

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Return to pan.

2.Meanwhile, heat half of the oil in large frying pan. Halve prawns; cook prawns and garlic, in batches, until prawns are just changed in colour. Cover to keep warm.

3.Place peas in same frying pan; cook, stirring, until heated through. Add rind, onion and dill; cook, stirring, until onion is just tender. Return prawns to pan with juice; stir until heated through. Toss prawn mixture and remaining oil into hot pasta.

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Ingredients

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