Fish, Tomato And Coconut Curry With Basmati Rice - Creamy Basil And Tomato Pasta - Coconut Chilli Prawns - Jalapeño Cornbread (part 2)

Creamy Basil And Tomato Pasta

·         Serves4

·         Prep 15 minutes

·         Cook 15 minutes

Ingredient

·         250g dried spaghetti

·         3 cups fresh basil leaves

·         500g cherry tomatoes, halved

·         1 cup pure cream

·         ²⁄³ cup finely grated pecorino cheese

·         Extra grated pecorino, to serve

 Recipe

1.    Cook spaghetti in a large saucepan of boiling water, following packet directions, until tender. Drain well.

2.    Chop ½ the basil leaves. Return spaghetti to pan over low heat. Add tomato and chopped basil. Toss over heat for 2 minutes or until tomato starts to soften.

3.    Add cream and cheese. Season well with salt and pepper. Toss for 3 to 4 minutes or until heated through. Serve spaghetti topped with extra grated pecorino and remaining basil leaves.

·         Nutrition: (per serve) 2434kJ; 34.4g fat; 21g sat fat; 18g protein; 47.1g carbs; 5g fibre; 89mg chol; 380mg sodium.

Creamy Basil And Tomato Pasta