Prawn and anchovy linguine recipe

17 ratings Rate
  • Serves 2
  • 10 mins to prepare and 25 mins to cook
  • 380 calories / serving
  • Healthy
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Put 1 tbsp oil in a pan, add the onion and red pepper and cook until soft. Blend the anchovies, capers, garlic, half the parsley, half the dill and the lemon juice into a paste using a hand blender. Add the remaining oil, herbs and lemon zest to this pesto.

Cook the linguine according to the pack instructions and drain thoroughly. Add the pasta to the onion mix, then the prawns and the anchovy pesto, and stir in well. Season with the pepper.

Serving suggestion

Serve with mixed salad leaves.

  • Ingredients

  • 2tbsp extra-virgin olive oil
  • 1 red onion, finely chopped
  • ½ red pepper, finely chopped
  • 4 anchovy fillets
  • 1tsp capers
  • 1 clove garlic, chopped
  • large handful fresh parsley, chopped
  • handful fresh dill, chopped
  • juice of ½ a lemon and grated zest of 1 whole lemon
  • 100g dried linguine
  • 180g pack Tesco cooked fantail king prawns
  • ground black pepper
  • Energy 1600kj 380kcal 19%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 8g 9%
  • Salt 4.3g 72%

of the reference intake
Carbohydrate 36.9g Protein 29.2g Fibre 2.8g


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