Prawn Courgette Cashew Nut Linguine
What you'll need to get:
Serves 4
- 450g (14oz) dried linguine
- 2 tbsp LURPAK® Spreadable
- 3 courgettes cut into thin strips
- 1 kilo (36oz) of King prawns (peeled)
- 150g (5oz) cashew nuts
- 3 tbsp lemon juice
- 1 tbsp grated lemon rind
- 80g (3oz) baby spinach (optional)
- Salt & Cracked Black Pepper
Freshly cooked linguine combined with sautéed King prawns and courgettes blended with crunchy cashew nuts, baby spinach, tangy lemon juice and zest.
What you need to do:
Place the linguine in a pan of rapidly boiling water for 10-12 minutes until cooked. While pasta is cooking place the LURPAK® Spreadable into a frying pan over a medium heat, add the courgettes and cook for 30 seconds.
Add the prawns, 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). Drain 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.