Pesto with Angel Hair Pasta

Picking the new stems stimulates new growth giving you
fresh basil throughout the growing season!

My garden has an abundance of Basil this year.  I found a huge planter of fresh basil at Costco last month and when I decided to move my Square Foot Garden, I divided the planter of basil into two and gave each piece their own square foot space.  Needless to say, I've been knee deep in fresh basil.  I've already picked and given a bunch to my neighbor, but it has already grown back and before it bolted, I decided to pick it all and make some Pesto. 

For this recipe, I scrounged the internet looking for great ideas.  Everything from the Food Network to Cooks Illustrated.  I finally came up with a combination of a few sites and I LOVED this recipe because it uses walnuts AND pine nuts.  By the way, have you priced Pine Nuts lately?  They are like little nuggets of gold!  I paid a dear price for 12 ounces, around $15.00.  I decided I wanted to make them stretch and so glad I found an alternative.

I also wanted to use Angel Hair pasta with this pesto.  My husband likes shaped pasta, but I prefer something tender.  My favorite is an Italian brand that is a dried "nest".  You can find it in the pasta aisle of well-stocked stores.  You can also buy it from Amazon.  Colavita is my favorite brand, the result is a creamy, beautiful pasta that is extraordinary tender and flavorful.  Maybe one day I'll invest in the Angel Hair attachment for my Kitchen Aid and attempt making fresh, but why bother when you get great flavor in a dried brand?  The only hint to using the nests is that once you drop them in the water, you need a set of tongs to stir and pull the pasta throughout the entire cooking process.  It really does require some pot watching, but the pasta itself only takes 4 or 5 minutes to cook.  You barely get your nests separated and its done!  Therefore, it's best to have everything ready to go BEFORE you start cooking the pasta.

Basil Pesto with Angel Hair Pasta
Serves 6

5 Cups fresh basil leaves, tightly packed
6-8 garlic cloves (medium sized)
1 to 1.5 Cups olive oil (good quality matters!)
1/2 cup pine nuts, lightly toasted
1/2 cup walnuts, lightly toasted
Salt & Pepper to taste
1 cup Parmesano Reggiano Cheese, finely grated
1 1lb package Angel Hair Pasta

Start by washing your fresh pasta leaves and use a salad spinner to dry them.  Set aside. 

Bring a large pot of water to a boil.  Let slow simmer until you're ready to cook your pasta.  While the water is coming to a boil, use a dry skillet and set over medium/low heat.  Add your pine nuts and walnuts.  Stir continuously until the nuts release their oils and become fragrant.  The pine nuts will burn easily, so don't stop watching them!  After a few minutes, you'll see the pine nuts begin to turn golden brown.  Remove from the pan and place into your food processor. 

Add garlic bits and pulse about 8 - 10 times to break apart into very small bits.  Add the basil leaves, a pinch of salt and enough pepper for your liking.  Let your food processor run continuously.  Add the olive oil in a stream to the leaves.  I used about 1 1/4 cup, but you can use a bit more or less.  I like my pesto to be a bit runny.  It should not be too thick.  Finally, add the parmesano/reggiano cheese.  Pulse a few times to mix in well.

Remove the pesto from the processor to a small bowl and cover with plastic wrap.  Set aside, or store it in a freezer container and freeze for up to two weeks.  It's delicious either way!

Turn the heat up in your simmering water and bring to a full rolling boil.  Add the nests of pasta one at a time.  Using a long pair of tongs or a long fork, continously stir the pasta, pulling the nests apart.  Let it boil gently for about 5 minutes.  Immediately remove to a small-hole colander or strainer.  Transfer pasta to a large bowl and spoon pesto over the top.  Toss well.  Top with a few pine nuts and more cheese before serving.

Lovely Pesto pasta, a tribute to the end of spring!