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Prawn and watercress linguine

This refreshing pasta is incredibly simple but bound to impress. It’s a quick and easy recipe that shows off the vibrant green colour and flavour of fresh watercress. Perfect for a romantic dinner or a quick evening meal. This recipe is a favourite of Chef Sally's and one the whole Academy team look forward to at lunch!

Print recipe
Serves 2

Serves 2

Ingredients

For the watercress pesto:

  • 100g watercress
  • 50g blanched almonds
  • 75g Parmesan
  • Zest and juice of 1 lemon
  • 6 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper

For the pasta:

  • 10 raw king prawns
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 tsp sea salt, plus extra for the pasta cooking water
  • 1 tsp chilli flakes
  • 150g linguine
  • Juice of ½ lime

Cooking instructions

  • To make the watercress pesto, blitz all the ingredients, except the salt and pepper, together in a food processor or with a stick blender until smooth. Season to taste and set aside.
  • In a small bowl, toss the prawns with the oil, garlic, salt and chilli flakes to coat.
  • Bring a large pan of salted water to the boil, add the pasta and cook as per packet instructions.
  • While the pasta is cooking, heat a small frying pan over a medium heat and add the prawns. Allow to cook through on one side (they should be pink and opaque) then turn over and continue to fry for a few minutes until fully cooked all the way through.
  • Squeeze in the lime juice to the prawns, toss to coat and remove from the heat.
  • Drain the cooked pasta, reserving a little of the cooking water. Return the pasta to the saucepan and add the watercress pesto.
  • Toss well to coat the pasta fully, adding a little of the reserved cooking water if you like to create a looser sauce.
  • Finally toss through the prawns and serve.
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