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Angel Hair with Pesto and Cherry Tomatoes
Angel hair with pesto and cherry tomatoes is the pasta recipe we want to share with you today. Very tasty, fresh and delicate, particularly good for the summer season.This vegetarian recipe is very simple and quick, given also the rapid cooking time of Angel Hair pasta.Angel Hair or Capelli d'Angelo, also called "Cappellini," are one of the thinnest shapes in the long pasta category. They have a cooking time of only 2-3 minutes.
Prep Time
20 mins
Cook Time
20 mins
Total Time
23 mins
Servings: 4
Calories: 3634 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the Pesto Sauce
- 50 g basil leaves - (~60/65 leaves)
- ½ cup olive oil - (extra virgin)
- 70 g parmigiano reggiano - (~6 tablespoons)
- 30 g pecorino Fiore Sardo (~2 tablespoons)
- 1 garlic clove (peeled)
- 15 g pine nuts - (~1 tablespoon)
- ⅘ grains salt - (coarse)
- ice
For Angel Hair with Pesto and Cherry Tomatoes
- 350 g pasta - ~13 oz (Angel Hair or Cappellini)
- 250 g tomatoes - 9 oz (cherry)
- 150 g pesto - 6 oz
- 2 tablespoons olive oil (extra virgin)
- salt to taste
Instructions
- First, you make basil pesto. If you prefer, you can do it 2 or 3 days ahead of time and store it in the refrigerator in a glass jar or airtight food container. Cover it with a thin layer of extra virgin olive oil to keep it fresh green. Or if you prefer you can buy it already made.
- For this recipe you need a food processor. So wash the basil leaves with cold water then place them in a large bowl with plenty of ice for 3-4 minutes.
- Dry the leaves very well. Place them into the food processor with the garlic, pine nuts and grated Parmigiano.
- Chop the ingredients coarsely for a few seconds then add coarse salt and Pecorino cheese. Blend all the ingredients for about 1 minute.
- Add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce.
- Wash and dry the cherry tomatoes. Cut them into small pieces and place them in a bowl.
- Add a little salt and two tablespoons of extra virgin olive oil. Set aside a few minutes for the tomatoes to release their juices.
- Bring plenty of salted water to a boil. For the given doses, about 3 liters (12 cups) of water and about 30 g (2 ¼ tablespoons) of coarse salt will do.
- When the water boils, pour in the angel hair. If you use the "nest" type, be careful to stir them right away. With the help of a wooden spoon, help the nests open. Cooking times are so fast that you may find clumps of pasta sticking together.
- After about 2 to 3 minutes of cooking (however, check the time indicated on the package) the angel hair will be cooked. Drain them thoroughly and pour them into a bowl. Add the cherry tomatoes with all their dressing.
- Finally, add the Genovese pesto. Stir very well to distribute the seasoning evenly. Enjoy angel hair with cherry tomatoes and pesto immediately after seasoning. You can complete the dish by adding a few pine nuts and/or some grated Parmigiano cheese.
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Nutrition Information
Serving
100g
Calories
3634kcal
(182%)
Carbohydrates
291g
(97%)
Protein
93g
(186%)
Fat
234g
(360%)
Saturated Fat
47g
(235%)
Polyunsaturated Fat
22g
Monounsaturated Fat
110g
Cholesterol
91mg
(30%)
Sodium
3233mg
(135%)
Potassium
1714mg
(49%)
Fiber
18g
(72%)
Sugar
22g
(44%)
Vitamin A
8420IU
(168%)
Vitamin C
44mg
(49%)
Calcium
1586mg
(159%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3634
% Daily Value*
| Serving | 100g | |
| Calories | 3634kcal | 182% |
| Carbohydrates | 291g | 97% |
| Protein | 93g | 186% |
| Fat | 234g | 360% |
| Saturated Fat | 47g | 235% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 110g | 550% |
| Cholesterol | 91mg | 30% |
| Sodium | 3233mg | 135% |
| Potassium | 1714mg | 36% |
| Fiber | 18g | 72% |
| Sugar | 22g | 44% |
| Vitamin A | 8420IU | 168% |
| Vitamin C | 44mg | 49% |
| Calcium | 1586mg | 159% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.