Linguini with Prawns and Almond Pesto

In a mixing bowl, combine 2 tablespoons olive oil, lemon juice and zest, cumin and sea salt and mix. Add prawns and allow to marinate for 10 mins.

Grill prawns for 2-3 mins on each side depending on size until cooked and set aside.

To make pesto: Combine almonds powder, garlic, green chili and olive oil in a food processor and process to a coarse paste.

Add basil, parsley and mint leaves and process until chopped. Empty into a mixing bowl, add tomatoes and mix until well combined.

Cook pasta in boiling water until al dente. Drain pasta, discard water.

Add hot water add MAGGI® Chicken Bouillon to an empty pot and stir until dissolved.

Add pasta and stir gently over low heat for 5 mins.

Add pesto sauce to pasta, remove from heat and toss until evenly coated.
Mix in the grilled prawns and serve on a large platter.