Angel Hair Pasta W Pistachio Pesto Recipes

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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.

PISTACHIO PESTO WITH ANGEL HAIR PASTA



Pistachio Pesto with Angel Hair Pasta image

Provided by Roger Mooking

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 package angel hair pasta
1/2 cup Pistachio Pesto, recipe follows
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup Parmesan ribbons, shaved with a vegetable peeler, for garnish
1 cup cherry tomatoes, cut in half, for garnish
1/4 cup fresh basil leaves, for garnish
8 cups fresh basil leaves, washed and dried
1 cup plus 1 tablespoon olive oil
3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle
1/2 cup grated Parmesan
2 cloves garlic
Salt and freshly ground black pepper

Steps:

  • Prepare the pasta according to package directions. Reserve 1/2 cup pasta water.
  • Heat a large saute pan. Place the Pistachio Pesto, 1/4 cup reserved pasta water (more if needed) and olive oil in the pan. Toss to incorporate. Add the cooked pasta to the pan, gently fold into the Pistachio Pesto mixture, season with salt and pepper and divide among serving plates. Garnish with the Parmesan ribbons, cherry tomatoes, basil leaves and sprinkle with pepper.
  • In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.

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.

PISTACHIO PESTO PASTA



Pistachio Pesto Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

ANGEL HAIR PASTA W PISTACHIO PESTO



Angel Hair Pasta w Pistachio Pesto image

Unique good pasta dish

Provided by barbara lentz

Categories     Pasta Sides

Time 30m

Number Of Ingredients 14

PISTACHIO PESTO
4 c fresh basil
1/2 c olive oil
1/2 c pistachios
1/2 c grated parmesan cheese
3 clove garlic
salt and pepper
ANGEL HAIR PASTA
8 oz angel hair pasta
1/2 c pistachio pesto
1/4 c pasta water
1 c cherry tomatoes halved
1 c shaved parmesan cheese. shaved with a peeler
fresh basil

Steps:

  • 1. For the pesto: Place the basil, pistachio's, parmesan cheese, and garlic in a food processor. Process while drizzling the olive oil in until all is incorporated. Taste and season with salt and pepper.
  • 2. For the pasta. Cook the angel hair pasta in salted boiling water. Place 1/4 cup pasta water into a skillet large enough for the pasta. Add the pesto and olive oil and mix well over med. low heat.
  • 3. Drain the pasta and then add it to the pesto mixture. Taste and season with salt and pepper. Stir in the tomatoes and add the cheese and basil

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