Mix the dressing ingredients in a small bowl and season with salt and pepper
Set aside
Cook the pasta according to the packet instructions
Add the sugar snap peas for the last minute or so of cooking time
Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown
Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink
Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften
Drain the pasta and sugar snaps well, then toss into the prawn mixture
Tear in the basil leaves, stir, and season with salt and pepper
Serve with salad leaves drizzled with the lime dressing, and warm crusty bread
