Mix the dressing ingredients in
a small bowl and season with
salt and pepper. Set aside.
Cook the pasta according to the
packet instructions. Add the sugar
snap peas for the last minute or so
of cooking time.
Meanwhile, heat the oil in a wok or
large frying pan, toss in the garlic
and chilli and cook over a fairly
gentle heat for about 30 seconds
without letting the garlic brown. Tip
in the prawns and cook over a high
heat, stirring frequently, for about 3
minutes until they turn pink.
Add the tomatoes and cook,
stirring occasionally, for 3 minutes
until they just start to soften. Drain
the pasta and sugar snaps well,
then toss into the prawn mixture.
Tear in the basil leaves, stir, and
season with salt and pepper.
Serve with salad leaves drizzled
with the lime dressing, and warm