Health Recipes
Angel Hair with Tomato and Fennel Pesto
Fresh fennel adds an intriguing, flavorful dimension to this sun-dried tomato pesto. Make the pesto just before you start the soup and let sit to allow flavors to mingle.
Ingredients
- 1 1/2 cups (360mL) boiling water
- 1 1/2 cups (225g) sun-dried tomatoes
- 1 small bulb fennel
- 2 cloves garlic
- 1/2 cup (20g) fresh basil leaves
- 2 Tbsp (5g) fresh oregano leaves or 1/2 tsp (1g) dried oregano
- 1 Tbsp (15mL) lemon juice
- 1/2 tsp (3g) sea salt
- 3 Tbsp (45mL) extra virgin olive or flax oil (optional)
- 3 quarts (2.8L) boiling water
- 16 ounces (455g) angel hair pasta
- Sliced ripe olives, grated parmesan cheese, freshly ground black pepper, roasted pine nuts, and oregano or basil sprigs for garnish
Directions
Pour boiling water over tomatoes, allow to sit until soft and pliable, about 5 to 8 minutes. Drain and reserve liquid. Quarter fennel bulb, remove and discard core. Thinly slice fennel.
Combine one-fourth of the fennel with sun-dried tomatoes, garlic, basil, oregano, lemon juice, sea salt and extra virgin olive/flax oil in a food processor or blender. Process until smooth, adding reserved tomato-soaking water a bit at a time until desired consistency is reached. Allow to rest while preparing pasta, if possible, let flavors blend 30 to 60 minutes.
Bring 3 quarts water (2.8L) to a boil over high heat. Add pasta and cook according to package directions. Drain pasta. Combine with pesto in a large serving bowl. Toss together until evenly mixed.
To serve, mound pasta in center of each of six plates. Scatter remaining fennel over top of pasta and garnish as desired.
Variation: For a richer sauce, add up to 1/2 cup pine nuts before processing, then add 1/3 to 1/4 cup (60 to 80mL) extra liquid as needed.
Nutrition Facts
- Calories: 355
- Fat: 9g
- % fat calories: 22%
- Cholesterol: 0mg
- Fiber: 3g