Linguine with Prawn and Hazelnut Pesto

500g Linguine
200g Peeled tiger prawns
100g chopped bacon
1/2cup roasted hazelnuts
Large bunch fresh basil
2 clove garlic
2 tbsp grated pecorino cheese
1 tbsp lemon juice
1 tbsp olive oil
1 cup creme fraiche
Salt and freshly ground black pepper

Bring a large pot with salted water to boil and boil pasta till al dente. Drain and reserve 1 cup from the cooking liquid 

In a food processor process hazelnuts and garlic till finely ground, add chopped basil leaves and process.  Add creme fraiche, lemon juice, pecorino cheese and olive oil and process again till a coarse paste is formed.

Heat a large pan add chopped bacon and fry till lightly golden.  Add roughly chopped prawns then two heaped tablespoons of hazelnut pesto and stir till mixture bubbles.  Add reserved pasta liquid to loosen the sauce.  Finally toss in pasta till sauce clings evenly.

Tip  Store remaining pesto covered with a drizzle of olive oil and keep covered with cling film refrigerated.  will keep 3-4days.