Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 400 g of peas
- - 250 g of angel hair pasta
- - 20 g of pine nuts
- - 1 hot pepper
- - 1 bunch basil
- - 1 tablespoon parsley
- - 1 teaspoon coriander beans
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Remove the stem and seeds from the chilli, protecting your hands with oven gloves. Rinse and dry. Gather in a mortar the pepper, pine nuts, grains of coriander, a little salt and parsley leaves. Begin to pound with a pestle and then gradually add 2 tablespoons of olive oil. Keep going until you get a thick pesto; if necessary together with very little water.
- Boil the peas in salted water for about 10 minutes. Remove them with a slotted spoon and keep the water warm. Set aside 2 tablespoons of peas and mix with the remaining leaves of the bunch basil, adding the cooking water enough to get a smooth paste.
- Boil the pasta in the peas water and drain it al dente but not too dry into a bowl, add the spicy pesto and stir. Spread the capellli d’angelo pasta in the dishes already covered with a layer of basil cream, complete with the peas left whole and serve immediately.
