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Angel Hair Noodles with Tomato Pesto

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Angel Hair Noodles with Tomato Pesto

Angel Hair Noodles with Tomato Pesto

Jessica Braider
This wonderful recipe is adapted from Vegetarian Pleasures by Jeanne Lemlin. The sauce takes no longer than the pasta to cook, and the result is a delicate and delightful dinner that the family will love.
Cook Time 20 mins
Total Time 20 mins
Servings 8

Ingredients
  

  • 16 oz. angel hair noodles (capellini) (use wheat/gluten-free, if needed)
  • 1/3 cup pine nuts
  • 6 oz. tomato paste
  • 1/2 cup fresh flat leaf parsley minced
  • 1/4 cup fresh basil finely chopped, or use 2 tsp. dried
  • 1/3 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 2 cloves garlic minced, about 1 tsp.
  • 1/2 tsp salt

Instructions
 

  • Cook the pasta according to the package directions until it is al dente. Before draining the pasta, scoop out 2 Tbsp. of the pasta's cooking water and set it aside.
  • Meanwhile, lightly brown the pine nuts in a 300-degree toaster or conventional oven until golden, 3 - 5 minutes (watch them carefully so they don’t burn).
  • In a serving bowl, combine the pine nuts with the remaining ingredients and the 2 Tbsp. of water from the cooked pasta.
  • Toss the noodles with the sauce. Serve it with additional Parmesan cheese, if desired.

Notes

Do Ahead or Delegate: Cook the pasta (remember to set aside 2 Tbsp. of the cooking water!), and store tossed with a little oil to prevent sticking, brown the pine nuts, mince the parsley (don’t chop the basil in advance as it will brown), grate the cheese if necessary and refrigerate, peel the garlic, make and refrigerate the pesto.
Scramble Flavor Booster: Season the dish with crushed red pepper flakes or freshly ground black pepper.
Tip: Ever wonder why some recipes suggest adding some of the water that the pasta was cooked in to the sauce?  Typically, the reason is to thin the sauce a bit, but the water also contains some starch (from the pasta), which adds body to the sauce.
Nutritional Information Per Serving (% based upon daily values): Calories 400, Total Fat: 19g, 29%; Saturated Fat: 4g, 18%; Cholesterol: 5mg, 1%; Sodium: 190mg, 8%; Total Carbohydrate: 49g, 16%; Dietary Fiber: 4g, 16%; Sugar: 4g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
 
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Spring, Summer, Vegetarian
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