8 tbsp olive oil
1 bunch fresh basil
1/4 cup pine nuts
4 garlic cloves
1 salt (to taste)
1 white pepper (to taste)
3 tbsp butter
2 shallots, chopped
1 tbsp fresh basil, chopped
1 1/2 cup broccoli (tiny florets)
1 1/2 cup carrots, julienned
1 1/2 cup zucchini, julienned
1 1/2 cup snow peas
2 cup heavy cream
32 oz angel hair pasta cooked al dente
1/2 cup parmesan, freshly grated
Directions
In a food processor place the olive oil, the bunch of basil, pine
nuts, and garlic. Blend the ingredients together until a paste is
formed. Add the salt and white pepper, and stir them in. Set the
pesto aside.
In a large skillet place the butter and heat it on medium high until
it has melted. Add the shallots, the 1 tablespoon of basil,
broccoli, carrots, zucchini, and snow peas. Saute the vegetables for
3 to 4 minutes, or until they are cooked al dente.
Add the heavy cream and stir it in. Bring the ingredients to a boil.
Add the cooked pasta and stir it in. Add the pesto to the angel hair
pasta and stir it in well. Season the dish with the salt and the
white pepper.
On each of 4 individual serving plates place the pasta. Sprinkle the
Parmesan cheese on top.
Source: La Rive Gauche - Palos Verdes Estates, California "Southern
California Beach Recipe" by Joan and Carl Stromquist ISBN:
0-9622807-3-9
Servings: 8 servings
Angel Hair Pesto Primavera Recipe brought to you by Recipe Ideas
Categories: Italian; Pesto; Sauce
The History of Recipes
It is quite possible to follow the history of recipes back into distant history, at least as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, mostly, these old recipes were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled some documents describing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Additionally, he describes how the ancient Romans made use of many different spices and herbs, including some familiar names like thyme, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new foods and tastes caused a torrent in manuscripts on cookery, many of which still exist in private collections. For the centuries that followed, the wealthy families of Europe competed with each other to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe books were in great demand, mostly due to more people being able to read, people having more spare time and being a little richer. The introduction of the TV brought us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Angel Hair Pesto Primavera recipe.
