Angel Hair With Fennel Pesto Recipes

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ANGEL HAIR PASTA WITH TRAPANI-STYLE PESTO



Angel Hair Pasta with Trapani-Style Pesto image

Delicate angel hair pasta begs for an easy, elegant sauce. This one is a rustic tomato version of pesto, made quickly in a large bowl with grated fresh, in-season tomatoes, ground almonds instead of pine nuts, and a mix of fresh parsley and basil. Bring it all together with freshly grated Parmesan and olive oil for a light and lively meal that's a perfect pair with chardonnay or pinot grigio.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 11

12 ounces dried angel hair pasta
1 1/4 pounds ripe heirloom tomatoes, halved
1/3 cup skin-on ground almonds
1 cup packed fresh basil leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
2 cloves garlic, minced
3/4 cup grated Parmesan, plus more for garnish
1/4 cup extra-virgin olive oil
1 teaspoon finely grated fresh lemon zest
Kosher salt and freshly ground pepper
Crusty bread, for serving

Steps:

  • 1. Set a pot of water for the pasta on high heat and bring to a boil. In a large mixing bowl, grate the tomatoes on a large box grater, leaving behind the skins. Toss the tomatoes together with the ground almonds, basil, parsley, and garlic. Stir in the Parmesan, olive oil, and lemon zest. Season with 1 teaspoon salt and pepper. Set aside 1 cup sauce.
  • 2. When the water is boiling, cook the pasta according to package directions. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Add the pasta water.
  • 3. Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional freshly grated Parmesan. Serve with crusty bread.

ANGEL HAIR PASTA WITH PESTO



Angel Hair Pasta with Pesto image

Provided by Tyler Florence

Categories     main-dish

Time 10m

Yield 4 to 6 as a side dish

Number Of Ingredients 7

Leaves from 2 bunch fresh basil
2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 pound angel hair pasta

Steps:

  • Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
  • Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

PESTO AND TOMATO ANGEL HAIR PASTA



Pesto and Tomato Angel Hair Pasta image

Make and share this Pesto and Tomato Angel Hair Pasta recipe from Food.com.

Provided by Marie

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb angel hair pasta
3 cloves garlic
3 cups fresh basil leaves
1/2 cup pine nuts
2 ounces parmesan cheese
1/2 teaspoon salt
black pepper
2/3 cup extra virgin olive oil
1 cup diced tomato

Steps:

  • Cook angel hair pasta according to package directions.
  • Turn on food processor and drop garlic down feed tube.
  • Stop the processor and add basil, nuts, cheese and salt and pepper.
  • Pulse until finely chopped, then with motor running, add oil gradually through tube until blended.
  • Drain pasta and reserve some of cooking water.
  • Toss pasta with the pesto, then add tomatoes.
  • If mixture is too thick, add a little cooking water.
  • Can be served hot or cold.

Nutrition Facts : Calories 942.7, Fat 53.6, SaturatedFat 8.6, Cholesterol 12.5, Sodium 657.4, Carbohydrate 93.7, Fiber 6.5, Sugar 5.3, Protein 24

ANGEL HAIR WITH FENNEL PESTO



Angel Hair with Fennel Pesto image

When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.

Provided by Monte Farber and Amy Zerner

Categories     HarperCollins     Pasta     Vegetarian     Fennel     Tomato     Currant     White Wine     Oregano     Vegan     Quick & Easy     Dinner

Yield 4 servings as a main, 6 as a starter

Number Of Ingredients 13

2 tablespoons fennel seeds
1/2 teaspoon crushed red pepper flakes
6 tablespoons olive oil, divided
1 yellow onion, finely chopped
2 fennel bulbs, trimmed, cored, and finely chopped (core, outer layers, and fronds reserved; stalks discarded)
1/2 cup store-bought tomato sauce
1/2 cup white wine
1/2 teaspoon salt
1/2 cup currants
1/2 cup unseasoned bread crumbs, lightly toasted
1/2 cup finely chopped fennel fronds (from fennel above)
1 tablespoon dried oregano
1 pound angel hair pasta (capellini)

Steps:

  • Preheat the oven to 375°F.
  • Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don't let the flakes burn.
  • Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.
  • Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.
  • Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.
  • When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it's just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a "halo" of garnish.

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