Cooking from the Glossies: Angel Hair Pasta with Red Pepper Pesto and Basil

Cooking from the Glossies: Angel Hair Pasta with Red Pepper Pesto and Basil
You can never have too many main course recipes, so give Cooking from the Glossies: Angel Hair Past If you have salt and pepper, basil leaves, bell peppers, and a few other ingredients on hand, you can make it. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over.
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Red PepperRed Pepper
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BroilerBroiler
2
Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core, and chop the peppers.
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PeppersPeppers
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
3
In a small skillet, toast the pine nuts over moderate heat until golden, about four minutes.
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Pine NutsPine Nuts
ToastToast
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Frying PanFrying Pan
4
Let cool.
5
Transfer the peppers and the pine nuts to a blender.
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Pine NutsPine Nuts
PeppersPeppers
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BlenderBlender
6
Add the garlic and whole basil leaves and blend until coarsely chopped.
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Fresh BasilFresh Basil
GarlicGarlic
7
Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
PestoPesto
8
In a large saucepan of boiling salted water, add the pasta and cook until al dente.
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PastaPasta
WaterWater
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Sauce PanSauce Pan
9
Drain and cool slightly under running water.
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WaterWater
10
Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature.
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Salt And PepperSalt And Pepper
PecorinoPecorino
BasilBasil
PastaPasta
PestoPesto
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BowlBowl
DifficultyHard
Ready In45 m.
Servings4
Health Score47
Dish TypesSide Dish
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