Pesto Cream w/Prawns (serves 4) 

Ingredients

24 large prawns (16/20 or U/15) that have been deveined and peeled with tail on, 1/4 cup basil pesto (use pre-made or see our recipe below to make your own), 1/2 cup sour cream (low-fat, if desired), 1/4 cup olive oil, 4 teaspoons fresh garlic (finely minced), 1 Tablespoon lime juice, 1&1/2 cups Roma tomatoes (peeled and coarsely chopped)

Directions:

Thorougly mix pesto and sour cream and set aside.  Pour olive oil into a large saute pan over high heat.  When oil is hot, add prawns and cook for 2-minutes, stirring and tossing constantly.  Add lime juice and garlic.  Cook additional 1 to 1&1/2-minutes.  Add tomatoes.  Cook approximately 1 to 2-minutes more, or until both sides of shrimp are pink, taking care not to over-cook. 

Remove from heat.  Add pesto and sour cream mixture.  Toss until prawns are well coated.  Serve over angel hair pasta. 

Fresh Basil Pesto (enough for 2 Lbs Pasta)

Ingredients:

3-cups fresh basil leaves (firmly packed), 3/4 cup grated asiago* cheese, 4 medium garlic cloves, 1/2 cup pine nuts (lightly toasted), 3-Tablespoons lemon juice, 3/4 cup extra virgin olive oil, salt & pepper to taste

* Although parmesan cheese is traditionally used in basil pesto, I prefer the nutty, milder flavor of asiago.

Directions:

In a large food processor, combine the above ingredients in the order shown and process to a rough paste.  Add pesto directly to fresh cooked hot pasta.  Refrigerate unused pesto in a tightly covered container for up to 1 week or freeze remainder up to 6 months.

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