Saturday, July 18, 2009

Touched by An Angel Hair Pasta

Thursday I went with Daniel and Laura to the St. Jacob's Farmers Market. I love going there, seeing the rows of stalls full of fresh produce and being able to buy directly from the farmer. The colors of all the blueberries, raspberries, peppers, tomatoes, carrots etc. It is a feast for the senses to be there. At the end of the day we came home with a cooler full of fresh produce that I couldn't wait to use in making dinner. I decided to make an Angel hair pasta dish with roasted peppers and pesto, it is a tried and true recipe from my Eat, Shrink and By Merry cookbook. The original recipe called for fresh basil, but I forgot to pick some up, even though there were stalls with fresh picked and potted basil. I guess I was too distracted by everything else going around me. Instead I used some of the Epicure Pesto Herb mix and it worked out perfectly.

I rounded off the meal with fresh corn on the cob with fresh watermelon and raspberries for dessert. It was delicious and everyone (except for Daniel) cleaned off their plates.

Here is a picture of the main course of the meal, yummy. Dave was looking at me kind of funny while I was taking pictures of my dinner. I told him it was for my blog and don't worry, I won't getting any more nuts on him than I already am.

Here is the orignal recipe along with my tweaking:

2 large red bell peppers
1 large yellow bell pepper
1 large orange bell pepper
1 1/2 cups packed fresh basil leaves (I used 1- 1 1.2 tsp or so of Epicure Pesto Herb Mix)
2 tbsp olive oil
2 tsp minced garlic (approx. 2-3 cloves of minced fresh garlic based on how garlic you want it)
1/2 tsp salt
8 oz (227 g) uncooked angel hair pasta (capelli d'angelo)
1/4 cup freshly grated Parmesan cheese (you can get this in the deli section of grocery stores, don't get the powdery not real Parmesan but we will call it Parmesan cheese that you usually find next to the pastas and sauces in the main part of the grocery store, just not the same as the real stuff)
freshly ground black pepper (optional)

Preheat broiler. Halve red, yellow, and orange peppers. Remove stems and seeds. Place peppers cut-side down on non-stick baking sheet. Broil until blistered and charred. Transfer to a large bowl, cover with plastic wrap, and let stand for 15 minutes. Peel off skins. Set 1 red pepper half aside. Cut remaining peppers into thin strips. Set aside.

In food processor, puree reserved red pepper half, basil (or pesto herb mix), olive oil, garlic, and salt until smooth.

Cook pasta according to package directions until tender but firm. Drain and return to pot. Add pepper strips and basil puree. Toss to combine. Serve sprinkled with Parmesan cheese and freshly ground black pepper, if desired.

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1 comment:

Kathryn said...

That sounds delicious!