Red pesto prawn linguine

Dean Edwards starts off our week nicely with an easy and tasty family meal that won't take too long to make!

(Serves 4)

Ingredients:

2 chargrilled red peppers, from a jar100g sun blush tomatoes½ clove garlic50g toasted pine-nuts50g Parmesan cheeseLemon juice, to taste50ml olive oil1 tbsp olive oil400g raw tiger prawns20g unsalted butter3 cloves garlic, crushed50g breadcrumbs5 baby courgettes300g linguine pastaFresh basil leaves, for garnishParmesan cheese, grated for serving

Method:

• Place the red pepper, sun-blush tomatoes and basil in a blender along with the toasted pine-nuts, Parmesan, garlic, lemon juice and oil then blend until you have a loose consistency

• Meanwhile, griddle the courgettes over a very high heat for 2-3 mins per side

• Cook the linguine according to the packet instructions. Drain and reserve some of the pasta water, then stir the pasta through the pesto. Add some of the reserved water if needed to loosen the pasta.

• Meanwhile heat the oil in a pan, add the prawns and cook for 1-2 minutes per side until pink then toss in the butter, garlic and breadcrumbs. Cook for a further minute.

• Serve the prawns with the pasta, fresh basil and a grating of Parmesan cheese