Pesto prawn pasta

Instructions

1. Cook linguine in a large saucepan of boiling salted water following packet instructions until just tender. Drain and transfer to a large serving bowl, and keep warm.
2. Meanwhile, process basil, parmesan, walnuts, two-thirds of garlic, 1 tablespoon oil, lemon rind and ⅓ cup (80ml) water in a mini food processor until smooth. Add extra water, 1 tablespoon at a time, if needed. Season with salt and pepper. Add to reserved pasta and toss to coat.
3. Heat remaining one teaspoon oil in a large non-stick frying pan over medium-high heat. Add prawns and cook, stirring, for 2 minutes. Add tomatoes and remaining garlic and cook, stirring, for 2 minutes or until prawns are just opaque in centre and tomatoes are heated through.
4. Add prawn mixture to the pasta and toss to combine. Serve immediately.