Ways with basil: garlicky bruschetta and lime, prawn and basil pasta

The smell of fresh basil has been tempting me for days! There is nothing quite like it. I’d bought the pack of basil to have some to go on top of a pizza, and have been looking forward to thinking about what else to do with the remainder.

The first recipe that basil makes me think of is bruschetta. It’s a firm favourite, and the more garlic the better. I don’t have it that often these days since I’ve cut down on bread, but once in a while doesn’t hurt.

The second recipe that Hubby came up with was pasta with lime juice, prawns and basil. The lime and the basil went perfectly with the prawns – who knew! He says we’ve made it before, but with lemon, which I don’t remember working as well as the lime.

Garlicky bruschetta

20 basil leaves, torn
20 cherry tomatoes, chopped
3 cloves of garlic, crushed
A little balsamic vinegar
4 slices of bread, toasted
Olive oil

In all honesty, my measurements for this recipe are don by taste and for my preference – you could add more basil or less garlic, or use a different kind of tomatoes – experiment! Oh, and rounds of baguette work really well…

Mix the basil, garlic and tomatoes. Drizzle with a little balsamic vinegar – enough to coat the other ingredients. Leave, covered, in the fridge to marinade. A few minutes would do, but a couple of hours is best.

Before serving, toast the bread. Drizzle with olive oil. Cut the slices in to four, making them a bit more mouth-sized. Spoon the mixture over the toast and serve – top with grated Parmesan if you like!

Lime, basil and prawn pasta

1 lime
200g fresh raw king prawns
15 basil leaves, finely chopped
300g cooked pasta
Olive oil

Drizzle olive oil over  the cooked pasta to keep it from sticking together.

Heat up a medium-sized non-stick pan. Add the prawns and juice of the lime. Cook the prawns until they have just turned pink (have a look inside one to see if it is pink all the way through if you are not sure).

Stir the prawns and lime (if all the juice has evaporated add more), and the basil, through the pasta. Serve with grated Parmesan.

Advertisements
This entry was posted in Mains, Pasta, Seafood, Vegetables and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s