Fresh Basil Angel Hair Pasta with Parmigiano
I have been making a similar angel hair with pesto but love this version and hope to keep it posted with the proper credits.
I have been growing a really nice Basil for the past couple of years. This is one of my favorite, very simple, very delicious dishes using it.
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- 2 c
- fresh basil leaves packed tightly, plus more for garnish
- 2 medium
- garlic cloves, peeled
- 1/2 c
- pine nuts, plus more for garnish
- 1/2 c
- good quality extra-virgin olive oil
- 1/2 c
- freshly grated parmigiano-reggiano, plus more for garnish
- salt and freshly ground black pepper as desired
- water and salt as directed on pasta package
- 1 lb
- angel hair pasta
ANGEL HAIR PASTA:
1PESTO: In a blender or food processor, process the following together: basil, garlic, and pine nuts.
Turn off blender or processor and scrape down the sides, then add 1/4 cup of the olive oil. Process once again. Scrape down again. Add the remaining 1/4 cup oil, and process one last time until the desired texture is achieved. Stir in (do not process in blender or processor) the cheese, until combined.
2ANGEL HAIR PASTA: In a large pot bring some water to a rolling boil. Add Kosher or sea salt to the water. This is the only time that the pasta can be seasoned properly. Add the pasta, stir, and cook according to package directions for “al dente”.
Set aside about a cup of the pasta cooking water. Drain the pasta and quickly toss with the pesto while pasta is still very hot. Add back some of the pasta cooking water if the sauce seems too thick. Garnish with grated Parmigiano-Reggiano cheese, a few pine nuts, a light drizzle of olive oil, and some fresh basil.