Fish Free King Prawn Pesto Linguine with Cherry Tomatoes
By:  Our Kitchen
  • Prep Time : 10 min
  • Cook Time : 20 min

  • Serves:
    4     Difficulty: Easy
This is a wonderfully quick meal – and a great way to use any fresh basil from your herb garden! Bursting with flavour from the balsamic cherry tomato-combo, these flavours combine beautifully with the pesto, fish free prawns and linguine.

  • 100 Grams Fine beans, blanched and cut into 1.5cm pieces
  • 250 Grams Fish Free King Prawns
  • 250 Grams Cherry tomatoes
  • 30 mls Balsamic vinegar
  • 1 tablespoon Olive oil
  • 454 Grams Linguine
  • Salt & pepper to taste

  • Pesto:
  • 50 Grams Fresh basil
  • 35 Grams Finely grated vegetarian parmesan
  • 50 Grams Pine nuts
  • Salt & pepper to taste
  • 75 mls Olive oil
  • Lemon juice from half a lemon
  • 12 Grams Garlic puree


Pesto: In a food processor, blitz together the basil, parmesan, pinenuts, salt, pepper, lemon juice & garlic. Drizzle in the olive oil with the motor running until blended.

Place the tomatoes and Fish Free King Prawns on a foiled baking tray, whisk together the balsamic, salt, pepper and olive oil drizzle over the tomatoes, and bake in a hot oven (200°C) for 5-8 minutes.

Meanwhile, in a large pan of boiling salted water, cook the pasta until tender, 8-10 minutes.

Drain well and return to the pot, add the pesto, beans and tomatoes and stir through. Serve.


Use any favourite shop bought pesto’s if you prefer and to speed things along, set your water to boiling while you prepare the other ingredients.

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Rating: 6.0/10 (6 votes cast)
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Rating: +4 (from 4 votes)
Fish Free King Prawn Pesto Linguine with Cherry Tomatoes, 6.0 out of 10 based on 6 ratings