Blistered Padron Pepper and Prawn Linguine

• Pop the prawns, tomatoes and peppers onto a lined baking tray.
• Drizzle with oil and season with salt and pepper.
• When the oven is hot, roast on the middle shelf until they’re softened and starting to burst, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Boil a large pot of salted water for the linguine.
• When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 10-12 mins. Reserve a cup of pasta water for later.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan over medium-high heat with a generous glug of oil. 
• Once hot add the lemon zest, garlic, garlic and herb mix and chilli flakes.
• Cook until fragrant, 2-3 mins. Reduce heat to low.

TIP: Keep an eye on the pan so the garlic doesn't burn.

• Once the prawns and veg have roasted and pasta is cooked add them to the pan with the fried garlic and chilli.
• Toss together until combined.
• Season with a squeeze of lemon juice and salt and pepper to taste.
• Stir through the chopped parsley.