Bellata Gold Hot Chilli Linguine

With Prawns & Lime

INGREDIENTS

• 750g medium green (raw) prawns, peeled
• 1 Tsp Olive Oil
• 2 tsp cracked pepper
• 1 Tsp chopped coriander (cilantro)
• 375g Bellata Gold Hot Chilli Linguine
• 250g fresh asparagus, trimmed
• 4 limes thickly sliced
• 125g baby English spinach leaves
• ¼ cup basil leaves
• Olive Oil to serve
• Cracked black pepper

METHOD

1. Place prawns, oil, pepper and coriander in a bowl and toss to combine.
2. Cook the pasta in boiling salted water until al dente, drain and keep warm.
3. Boil or steam asparagus until tender, and chop into 5cm pieces.
4. Place prawns and sliced limes on a hot chargrill and cook for 1 minute on each side or until tender.
5. Toss prawns with pasta, asparagus, spinach and basil. Squeeze juice from the grilled limes over linguine and top with a drizzle of olive oil and cracked black pepper.
6. Serve immediately.