Ingredients

• 280g linguine
• 200g sugar snap peas
• 2 tbsp olive oil
• 2 garlic cloves, chopped
• 1 large red chilli, finely sliced
• 24 raw king prawns, peeled
• 12 cherry tomatoes, halved
• handful basil leaves
• to serve lettuce or salad leaves
• to serve crusty bread
• 2 tbsp fromage frais
• 2 limes grated zest of lime
• 2 tsp caster sugar

Equipment

• Large pot
• Wok or large frying pan
• Colander
• Small bowl

Instructions

1. Stir together the fromage frais, lime zest, and caster sugar in a small bowl, then season with salt and pepper. Set aside so the flavours can mingle while you cook.
2. Bring a large pot of salted water to a rolling boil and cook the linguine according to the packet timing, dropping in the sugar snap peas for the final minute so they stay bright green and crisp.
3. While the pasta cooks, heat the olive oil in a wok or large frying pan over medium-low heat, then add the garlic and chilli and cook for about 30 seconds, stirring, just until fragrant but not browned (browned garlic turns bitter).
4. Turn the heat to high and add the prawns, stirring frequently for about 3 minutes until they turn fully pink and opaque, which means they are cooked through.
5. Add the halved cherry tomatoes and cook for about 3 minutes, stirring now and then, until they just begin to soften and release their juices into the pan.
6. Drain the linguine and sugar snaps well, then tip them into the prawn pan and toss to coat everything evenly.
7. Tear in the basil leaves, stir through, and taste, adjusting with salt and pepper. Serve with salad leaves drizzled with the lime dressing and warm crusty bread alongside.