Linguine with Prawns, Peas and Ricotta (4)

A new recipe from Diana Henry who invented it to use what she had. Dont leave out the almonds, the crunch they add is lovely. Remember to dry the prawns well on kitchen paper first so that they fry rather than steam

Linguine with Prawns, Peas and Ricotta (4)
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Linguine with Prawns, Peas and Ricotta (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the linguine into a pan of boiling salted water and cook until al dente.
  2. While this is happening, heat 2 tbsp of the olive oil in a large frying pan. Add the garlic and chilli and cook until the garlic is pale gold. Lift out and into a bowl with a slotted spoon.
  3. Add the almonds to the frying pan and fry until golden. Add these to the garlic and chilli.
  4. Put the peas in the frying pan and, if they’re fresh, add 100ml water and cook until they’re tender, about 4 minutes. If they’re frozen add about 50ml and cook them quickly, over a high heat, until the peas are tender.
  5. Drain the peas and transfer to a bowl. Wipe out any liquid from the pan with kitchen paper.
  6. Heat the rest of the olive oil in the pan and, over a high heat, cook the prawns. Season as you go. The prawns are ready when they turn from grey to pink. Add the lemon juice.
  7. Drain the pasta and add it to the pan with the prawns. Toss in the peas, garlic, chilli and almonds. Transfer to a warm serving bowl and dot the chunks of ricotta over the top.
  8. Season again – mainly for the ricotta – and add the mint and a generous amount of extra-virgin olive oil. Serve immediately – mint goes black with heat so make sure not to add it to the hot pan but to the warm serving dish.
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