Chilli prawn linguine

280g linguine pasta
200g sugar snap peas, trimmed
2 tbsp olive oil
2 large garlic cloves, finely chopped
1 large red chilli, deseeded and finely chopped
24 raw king prawns, peeled
12 cherry tomatoes, halved
a handful of fresh basil leaves
mixed salad leaves and crusty white bread, to serve
For the lime dressing
2 tbsp virtually fat-free fromage frais
grated zest and juice of 2 limes
2 tsp golden caster sugar

• 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.