Lemon pesto linguine with garlic chilli prawns - Aceline

Ingredients

• 1 hand full basil leaves
• 1 clove garlic
• 60g grated Parmesan
• Zest and juice ½ lemon
• 40g toasted blanched almonds (Lamb brand)
• 40g toasted pine nuts (Lamb brand)
• 100-150ml extra virgin olive oil (Borges)
• 1 tbsp olive oil
• Knob butter
• 2 cloves garlic, crushed
• 1/2 tsp red chilli flakes
• 10 raw tiger prawns, tails on if possible
• Salt and pepper to taste
• 250g linguine (Pasta Reggia)