Capellini Pesto Primavera
Ingredients:
1 lb Capellini pasta (angel hair)
3 tablespoon basil pesto sauce
4 tablespoon extra virgin olive oil
1/2 cup snap peas
1 and 1/2 cups broccoli
1 red pepper, julienned
1 pinch chicken base (optional)
1 tablespoon chopped parsley
4 cloves garlic, crushed and chopped
15 cherry tomatoes, halved
Salt and pepper to taste
Directions:
Bring 2-3 liters of salted water to a boil and cook the capellini until it is 'al dente'.
Blanch the snap peas and broccoli in a strainer in the same water with the capellini.
In a large heavy skillet, heat the olive oil and saute the red peppers together with the garlic for 4 minutes.
Add the blanched vegetables, pesto sauce and cherry tomatoes, and saute for 3 minutes more.
Add the drained capellini and chicken base (if using) and toss well.
Serve the pasta dish immediately with some freshly grated Parmigiano Reggiano cheese. Serves 3-4.