Linguine with prawns, cherry tomatoes and rocket

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Shrimp140 g
• Cherry tomatoes150 g
• Arugula40 g
• Extra virgin olive oil10 g
• Garlic1 clove
• White wine20 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish, sulphites,

In season: May – September

Method

1. Put a pan of water on for the pasta. Meanwhile peel the prawns, remove the dark vein along the back and rinse them; wash and halve the cherry tomatoes; wash and dry the rocket.
2. When the water boils, add salt and cook the linguine for the time on the packet, until al dente.
3. Meanwhile in a large frying pan heat the oil over a medium heat with the crushed garlic for 1 minute; turn the heat up high, add the prawns and sauté for 1 minute, then pour in the white wine and let it evaporate, until you can no longer smell the alcohol.
4. Add the tomatoes and cook for 4 minutes over a medium heat, until softened; remove the garlic and season with salt and pepper.
5. Drain the linguine, keeping a little cooking water, and toss them in the sauce for 1 minute over a high heat, until well coated. Turn off the heat and add the rocket, stirring until it just wilts.