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
We can trace the history of `recipes` far back into ancient history, in truth as far back into history as ancient Egypt, and quite possibly further than that. In practice though, generally, these ancient recipes were just very simple hieroglyphic recipes for preparing food.
Progressing into Roman times around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and afters, a very modern way of dining. He also informs us how the Roman cooks were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, rue and dill. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including parsley, basil and rosemary. These new culinary innovations led to an explosion in cookery books, the majority of which still exist in academic collections. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Angel Hair Pesto Primavera recipe.
