Simple Lemon, Prawn, Leek and Pea Linguine

a) Pour the boiled water into a large saucepan with 0.5 tsp salt and bring back to the boil. 

b) Add the linguine and cook until tender, 10-12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, melt the butter (see pantry for amount) in a large frying pan on medium heat. Drain the prawns.

b) Once melted, add the leek and season with salt and pepper. Cook until softened, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

a) Add the garlic and sugar for the sauce (see pantry for amount) to the leek pan and cook, 1 min.

b) Stir in the creme fraiche, sun-dried tomato paste, veg stock paste, lemon zest and water for the sauce (see pantry for amount).

c) Bring to the boil and simmer until reduced slightly, 2-3 mins.

a) Add the cooked linguine and peas to the sauce. Toss to coat and simmer until piping hot, 1-2 mins. 

b) Stir in the lemon juice and half the cheese, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.