Pink Pesto, King Prawn & Pepper Linguine

Boil a kettle

Add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) min or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of starchy pasta water

While the pasta is cooking, chop your pepper[s] in half (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the pepper strips and cook for 5-7 min or until softened

While the pepper is cooking, peel and finely slice (don't chop!) your garlic

Drain your king prawns

Once the pepper has softened, add the sliced garlic and drained king prawns to the pan and cook for 1-2 min

Add your tomato paste and Chinese rice wine to the pan and cook for 1 min

Add your soft cheese, sun-dried tomato pesto, chilli flakes (can't handle the heat? Go easy!) and 75ml [110ml] [150ml] starchy pasta water to the pan and cook for 2-3 min or until the sauce begins to thicken to a gravy-like consistency and or the prawns are cooked through

Season with a generous pinch of salt and pepper

Add the drained pasta to the pan and give everything a mix up – this is your pink pesto, king prawn & pepper pasta

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!