For the lime dressing


  • STEP 1

    To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.

  • STEP 2

    Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.

  • STEP 3

    Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.

  • STEP 4

    Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

  • STEP 5

    Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

  • STEP 6

    Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.

  • STEP 7

    Tear in a handful of basil leaves, stir, and season with salt and pepper.

  • STEP 8

    Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

Recipe from Good Food magazine, October 2002


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