#angel hair
Try Barilla Executive Chef Lorenzo Boni’s kale and walnut pesto for a simple weeknight pasta dinner.
Angel Hair with Baby Kale and Walnut Pesto, Cannellini Beans and Cherry Tomatoes
Ingredients
1 box Angel hair
½ cup walnuts
1 clove garlic
3 cups baby kale, packed
5 tbs extra-virgin olive oil
½ cup Parmigiano
1 pint cherry tomatoes, halved
2 cups cannellini beans, cooked and drained
Instructions
1. Bring one large pot of water to boil, cook pasta according to directions.
2. Meanwhile, in a blender process garlic with walnut, stir in baby kale and 4 tbs extra-virgin olive oil along with 4 ice cubes, process until pesto is formed.
3. Separately in a hot skillet sauté cherry tomatoes with remaining olive oil, stir in cannellini beans, season with salt and pepper.
4. Drain pasta, toss with pesto, tomato and bean mixture.
5. Top with cheese before serving
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According to U.S. News and World Report, the Mediterranean diet is the most universally beneficial eating plan for long-term health. Pasta with fresh seafood is a staple in the Mediterranean region and an easy way to elevate dinner, without spending hours in the kitchen.
Angel Hair with Mussels, Broccoli, Shallot, Bottarga And Calabrian Pepper Oil
Ingredients
1 Box Angel hair
1 shallot, sliced
2 tbsp. extra-virgin olive oil
3 tbsp. Calabrian pepper infused olive oil, divided
2 cups broccoli florets
1 lb. mussels
1 cup white wine
TT sea salt
4 tbsp. bottarga, grated
Instructions
1. Bring one large pot of water to a boil.
2. Meanwhile, in a small sauce pot steam mussels with white wine.
3. In a skillet sauté shallot with 2 tbsp. extra virgin olive oil for 4-5 minutes over medium heat. Stir in mussels and the cooking liquid.
4. Cook pasta according to package directions, add broccoli half way through.
5. Drain and toss with mussels over high heat for one minute.
6. Serve drizzled with spicy oil and sprinkled with bottarga.
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