Creamy Pesto Prawn Linguine with Asparagus and Peas



Hello there!
It is heading towards the end of asparagus season in the UK so I wanted to do a recipe which showcases its great flavour and how it is perfect in light Spring dishes. This recipe has a combination of asparagus, pesto, peas and prawns all combined with linguine to create a light and fresh mid-week dinner. Enjoy!


The Recipe: Creamy Pesto Prawn Linguine with Asparagus and Peas

Serves 2

  • 150g linguine pasta
  • 3 asparagus spears, remove the woody ends and cut into smaller pieces
  • 80g frozen peas
  • 150g cooked king prawns
  • 2 tbsp green pesto 
  • 2 tbsp cream cheese 


Boil the linguine in water in a saucepan for 5 minutes. After this, add the asparagus and frozen peas then continue boiling for another 5 minutes. 
Drain the pasta and vegetables and return the pan to the heat, add the prawns to heat through. 
Combine the pesto and cream cheese and add to the pasta. 
Heat until the prawns are hot all the way through and serve with a sprig of basil. 












Creamy Pesto Prawn Linguine...Ta dah!




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