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
Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over.
Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core, and chop the peppers.
In a small skillet, toast the pine nuts over moderate heat until golden, about four minutes.
Transfer the peppers and the pine nuts to a blender.
Add the garlic and whole basil leaves and blend until coarsely chopped.
Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
In a large saucepan of boiling salted water, add the pasta and cook until al dente.
Drain and cool slightly under running water.
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.