Meet Adrienne Terzouli…Business Owner, Chef, Teacher, Blogger, friend…and now guest blogger for Super Shegan! Adrienne and I met through a mutual friend (Aloha JILL) in Hawaii and the three of us quickly coined the term “only-child soul mates”, so naturally we had to stick together :) Adrienne is really witty. Having conversations with her is pure fun..this transitions into her writing…While I know her degree from Hofstra (English Literature and Creative Writing) taught her a thing or two, I also know she’s just naturally good at it! Adrienne is also naturally good in the culinary world, but she backs it up with a degree from Johnson and Wales University. Adrienne started her own business “Edible Events NY” so if you’re looking for an amazing caterer…look no further…and maybe give her a little love on facebook! Lastly, Adrienne also has a lot of minds for molding…she’s a culinary teacher in NY…and guess what…she has a degree for that too! She’s just completed Grad School at Wagner College with a focus on Adolescent Education/Special Education. So how in the world she agreed to make time to guest blog on my site is beyond me…..Let’s just all say it together on a count of 3….ONE….TWO…THREE…..”OVER ACHIEVER”. It’s totally in a good way Adrienne! YOU my “only-child soul-mate”…YOU ROCK! Thanks for taking the time to put together a recipe and do a little ditty on it! Hope you come back soon!
Angel Hair Pasta with Fresh Basil Pesto and Grape Tomatoes
Capelli d’angelo; it even sounds fancy. But then again, the Italians can make anything sound fancy (even the curse words). That being said, if I had to pick just one pasta to eat every day for the rest of my life, it would have to be Angel Hair pasta, or “capelli d’angelo.” Not spaghetti, not linguini, but the often forgotten pasta of the pack, angel hair are thin, fragile pieces of heaven, about .8 mm in diameter and in my opinion best utilized in light pasta dishes. Hands down, my favorite dish with angel hair pasta includes a fresh basil pesto and grape tomatoes. It is so delicious, there really are no words. OK, let me not be so dramatic, but it really is pretty damn good. When I first became a vegetarian I lived off of this dish and added all sorts of fresh veggies when I needed a new twist. Once you have the basics down of what makes a great pesto, you can add it to so many dishes. And the BEST part, there is no actual “cooking” involved when making pesto, so for anyone who says they can’t cook or just won’t, give this a try. Please :)
OK, enough of my chatter, now on to the actual dish.
1 pound of Angel Hair pasta (I LOVE Barilla- but you can use any brand you like)
½ cup of Kosher salt
4 cups fresh Basil Leaves, washed and dried
1 cup Nutritional Yeast
1 cup Extra Virgin Olive Oil, plus 1 tbs
1/2 – 3/4 cup pine nuts or walnuts
6 medium sized garlic cloves, plus 1 clove minced
Salt and freshly ground black pepper to taste
1 container of grape tomatoes, washed and halved
Method of Prep:
Bring a pot of water to a rolling boil. Add a ½ cup of kosher salt and drop in Angel Hair pasta. Meanwhile, in a food processor pulse together the basil and nuts a few times, add garlic and pulse a few more times. While the food processor is on, slowly stream in the olive oil, pausing briefly to scrape down the sides with a rubber spatula. When the ingredients are well combined, add the nutritional yeast and pulse a final time. Add salt and pepper to taste.
In a small sauté pan, over medium heat, add 1 tbs of olive oil and minced garlic (be careful not to burn the garlic- it will turn bitter- gross). Add grape tomatoes and sauté lightly to allow the tomatoes to pick up the garlic and olive oil flavor.
Drain the pasta and place in a serving bowl. Add the pesto to the pasta and top with sautéed tomatoes.
Serve and enjoy !!
Huge thanks to Adrienne! This is a pasta I plan on making more often, and I also plan on playing around with the pesto…Maybe I’ll put it on EVERYTHING!
I’ll be taking some days off away from the blog….tomorrow morning bright and early I’m heading to CA for a few days shoot…so I’ll be off the grid….kind of :) Enjoy your week!