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How To make Angel Hair Pesto Primavera
Ingredients
8
tablespoon
oil, olive
1
bn
basil, fresh
1/4
cup
pine nuts
4
each
garlic, cloves
1
salt, to taste
1
pepper, white, to taste
3
tablespoon
butter
2
each
shallots, chopped
1
tablespoon
basil, fresh, chopped
1 1/2
cup
broccoli, chopped into tiny florets
1 1/2
cup
carrots, julienned
1 1/2
cup
zucchini, julienned
1 1/2
cup
snow peas
2
cup
heavy cream
32
oz
pasta, angel hair, cooked al dente
1/2
cup
parmesan, freshly grated
Directions:
In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside.
In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saute the vegetables for 3 to 4 minutes, or until they are cooked al dente.
Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.
On each of 4 individual serving plates place the pasta. Sprinkle the parmesan cheese on top.
How To make Angel Hair Pesto Primavera's Videos
Simple Pastas: Spaghetti with Garlic and Oil
Recipe:
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Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.
15 Minute Garlic Cherry Tomato Pasta
Sauteeing garlic in olive oil until lightly golden and cooking tomatoes in that oil, until they burst, creates a flavorful and super simple sauce. The burst cherry tomato sauce goes perfectly with linguine or spaghetti. Top it with a handful of fresh basil leaves and good quality extra virgin olive oil and in about 15-20 minutes you'll have an awesome easy pasta recipe!
15-20 MINUTE MAX WEEKDAY RECIPES:
SUPPORT ON PATREON:
GEAR USED (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Nonstick Fry Pan:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
OLIVE OIL
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
PRINT RECIPE:
INGREDIENTS: (I used half the ingredients for this video)
1 pound spaghetti
1 quart cherry tomatoes
1/2 cup packed basil leaves
10 cloves garlic
1 tsp kosher salt
1/4 tsp crushed red pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 cup pasta water
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Pasta Primavera - Spring Vegetable Pasta
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Capellini Primavera // Olive Garden Copycat Meal
A light, healthy, and delicious vegetarian meal of angel hair pasta topped off with a sauce that is packed with vegetables, broth, and sundried tomatoes. Sprinkled with Fresh Parmesan Cheese!
PRINTABLE RECIPE:
INGREDIENTS:
1 stick organic butter
1 cup finely chopped onion
1 bunch broccoli florets
1 yellow squash, cubed
1 zucchini, cubed
2 large carrots, shredded
4 garlic cloves, minced
32 ounces vegetable broth (or any broth)
15 ounces can diced tomatoes
1/3 cup oil packed, julienne cut sundried tomatoes
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon Mrs. Dash Italian medley
1/2 teaspoon basil
1/2 teaspoon oregano
1-2 tablespoons fresh Parmesan cheese over each serving
16 ounces package angel hair pasta, cooked and strained
DIRECTIONS:
Heat a deep stock pot over medium heat, and add the butter.
Once butter is melted, add all of the veggies and mix well.
Cook 4-5 minutes stirring often until veggies soften.
Add broth, tomatoes, sundried tomatoes, and spices, bring to a boil.
Cook an additional 2-3 minutes once the liquid boils.
Cook until the broccoli is fork tender, another couple of minutes. Serve the vegetable mixture over individual portions of angel hair pasta.
Sprinkle with Parmesan cheese.
MUSIC IN THIS VIDEO PROVIDED BY:
Artist: Nicolai Heidlas
Title: Golden Alley
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley