Chilli prawn linguine

Step 1

To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.

Step 2

Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.

Step 3

Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.

Step 4

Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

Step 5

Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

Step 6

Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.

Step 7

Tear in a handful of basil leaves, stir, and season with salt and pepper.

Step 8

Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.