Angel Hair with Beetroot Pesto & Roast Lemon Rosemary Chicken

Angel Hair with Beetroot Pesto & Roast Lemon Rosemary Chicken

Hello Everyone! I know that one of my Mom’s family friends had been asking for this recipe from way back when she showed a picture of this dish to her at the time I put it together (probably back in July); well I’m glad to say that’s it’s finally here and I do apologise for getting it up really late.

I mentioned in my last post that I have a lot of personal and work stuff going on, and things have still been a bit rough – actually to be honest, I don’t think it is as rough as I say it is, but let’s just say my mind has the tendency to drift into a dangerous place which turns my usual cheerful mood to the complete opposite from time to time and I haven’t been able to get out of it since last week. I guess my mood has been making me think that it’s been rough; maybe I should stop listening to Sam Smith’s “Too Good at Goodbyes” on repeat … I can’t get enough of it though because it’s a really good song, but on the other hand, it’s putting a lot of unnecessary thoughts into my head. Well on top of that I guess it doesn’t help that work is getting crazy busy that I can barely keep up with it. Anyway I’m not here to talk about this, so onward with tonight’s recipe!

Angel Hair with Beetroot Pesto & Roast Lemon Rosemary Chicken

As you know, or maybe not depending on if you’ve read my post from the beginning of the year back in January, or if you already know this from your own research and reading, there are nitrates in the juice of beetroots that have been found to bring down one’s high blood pressure within just 24 hours. If you’re not a keen beetroot juice drinker, you can easily add this vegetable to your diet by roasting or steaming the whole root and then add it to a green-packed salad, stir-fry, stew, or in this case, make a nutty and creamy beetroot pesto that’s far from tasting beet-y the way beets do for those who don’t sit well with its taste.

Tonight’s recipe is so much more versatile than just adding it to your favourite pasta. It is a delicious sauce for your salads, pizza, and appetizers to spread on to toast with eggs or dip crudites in for the ultimate seasonal flavour fix! You can pair your Angel Hair Pasta with a delicious and juicy road chicken breast or keep it completely vegetarian. I’m sure there’s a vegan recipe for beetroot pesto as well, just don’t forget to replace your pasta with a vegan-friendly one.

You can find the original recipe that I referred to for this Beetroot Pesto over on Akis Petretzikis.

Beetroot Pesto Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

For the beetroot pesto sauce

  • 400g whole raw beetroot, washed
  • 3/4 cup walnuts, roughly chopped
  • 1/4 grated parmesan
  • 2-3 garlic cloves, minced
  • 3 tbsp olive oil
  • Ground sea salt and black pepper, to taste
  • Zest from 1 lemon
  • 500g angel hair pasta

For the roast lemon rosemary chicken*

*I’ve linked my recipe for Lemon & Thyme Roast Chicken which is essentially they same except that I replace the thyme with rosemary just because when I went grocery shopping that weekend, they didn’t have fresh thyme on the shelves but had rosemary instead. You can top your pasta with some chicken or keep it meat-free; it’s completely up to you!

METHOD

  1. In a pan of boiling salted water, boil the beetroot for about 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Reserve about a quarter cup of small cubed beets to garnish on top of your pasta dish.
  2. Roughly chop the beetroots in to small chunks and purée them in a blender for about 30 to 45 seconds.
  3. Add the olive oil, garlic, and season with ground sea salt and black pepper to taste. Continue to blend for another 30 seconds before adding the chopped walnuts and grated parmesan. Blend until smooth and creamy. Set aside.
  4. Cook the angel hair pasta according to packet instructions in a pot of boiling salted water. It should take no longer than two minutes, but I like to slightly undercook my pasta since I will be further cooking it again.
  5. When the pasta is ready, reserve some of the pasta water and drain. Add the pasta back to the pot and stir the beetroot pesto in. Add the pasta water if necessary to make the sauce as creamy as you like. Once coated, turn the heat off and divide equally to individual dishes.
  6. Top the pasta with the grated zest from 1 lemon, extra grated parmesan, more chopped walnuts, and the beetroot cubes. Optional to serve with juicy slices of Roast Lemon Rosemary Chicken. Enjoy!

Angel Hair with Beetroot Pesto & Roast Lemon Rosemary Chicken

BON APPÉTIT

– Ally xx

myTaste.com

Capellini al Pesto e Gamberi

Capellini al Pesto e Gamberi

Capellini al Pesto e Gamberi

Hello Everyone! I’ll keep this short and simple as I don’t have much to say either. So out of all the pasta dishes that I have whipped up in the kitchen over the years, there has been one recipe that I hadn’t attempted to make myself from scratch – and that recipe is for homemade pesto sauce. I’m actually not a pesto person, and it’s not that I don’t have anything against it, it’s just that I prefer cream-based or aglio e olio-based pastas. However, that didn’t stop me from trying to make my own pesto sauce at home!

Last weekend, I went grocery shopping with my family. We scattered all around the grocers and I found myself at the fresh herbs section, and to my dismay, they did not have any fresh basil leaves *sad face* at first I was trying to come up with another pasta dish to make – thinking about what I had at home and what I could whip up easily as well. Then I decided to quickly look up on possible substitutes for basil leaves, and I was slightly relieved that I could use other greens such as cilantro or parsley for my pesto. In my opinion, I don’t think they flavours of using either was as strong as using basil, but it was satisfactory.

There are other ingredients that you can use to make different types of pesto, and you can find it here on Oh My Veggies. I’m keen to try out the sun-dried tomato and beet pesto another time!

Capellini al Pesto e Gamberi Ingredients

Capellini al Pesto e Gamberi Ingredients

PREP TIME 10-15 MINS | COOKING TIME 5 MINS | SERVES 6

INGREDIENTS

For the pesto

  • 1 bunch parsley, rough chopped (about 2 & 1/2 cups)
  • 2/3 cup olive oil
  • 1/2 cup raw cashews
  • 1/3 cup parmesan cheese
  • 3 tbsp freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • Ground salt and black pepper to taste
  • 500g angel hair pasta (or any other shaped pasta)
  • 500g fresh prawns, heads removed, peeled and deveined

METHOD

  1. For the pesto: Preheat oven to about Add all the ingredients to a food processor or blender, and blend until smooth. Set aside.
  2. For the prawns: Heat a large frying pan on high until it is very hot. Add a little bit of melted butter or oil to the pan and swirl it around the base. Add the prawns and cook for about 2-3 minutes (1 to 1 & 1/2 minutes per side) or until they change colour to pink. Prawns cook very quickly. If you leave them on the heat for too long they will be tough and unpalatable. When they are cooked, remove them and drain them on absorbent paper before serving.
  3. For the pasta: While the prawns are cooking, bring a pot of salted water to a boil and cook the angel hair pasta according to packet instructions – they usually take only 2 minutes to cook.
  4. Once the pasta is done, turn the heat off, drain and return the angel hair pasta to the pot. Add the pesto and stir until the pasta is well coated.
  5. Divide the pasta into 5 equal portions and top each plate with the pan-fried prawns, a bit of crushed cashews, and some parmesan cheese. Serve immediately and enjoy!

Capellini al Pesto e Gamberi

BON APPÉTIT

– Ally xx

myTaste.com

Angel Hair Carbonara

Angel Hair Carbonara

Hello Everyone! Today has been a particularly lazy day spent at home binging on Game of Thrones; now on the last episode of Season 3 and I must say, episode 9 was just brutal with the death of the Starks, just as Arya was about to reunite with her mother and elder brother. Sorry if I spoilt it for anyone; just don’t read the sentence before this! While on the topic of GoT, I totally ‘ship Arya and Gendry.

Angel Hair Carbonara

In other news, no I didn’t actually rip strands of hair from an angel; it is actually known as Capellini, literally translated: ‘little hair’, which is a very thin variety of pasta. As it is very thin and light, it goes well in soups or dressed with very light sauces. I did actually get out of bed today in between episodes and made myself lunch, and today I decided to whip up an easy angel hair carbonara. I was told once before that the key to a good carbonara was to add a dash of worcestershire sauce. Of course I didn’t believe the man (my ex-housemate’s friend) at first because he was piss-drunk at the backyard of the house that I used to live in. At first I was like “worcestershire sauce, really?” in my head, but I nodded and said that I would give it a try, but not that day. Today, I tried it with worcestershire sauce, and I must say that it actually tasted pretty good. Well, he is Italian so I guess he knew what he was talking about.

I’ve made carbonara two ways before; one with cream and one without. Personally, I prefer the first with cream. If you prefer without cream, just add a ratio of one egg to one egg yolk in a bowl together with some parmesan cheese, a bit of salt and ground black pepper. Beat well and pour over a pot of drained hot pasta, heat off. Mix well and allow the hot pasta to cook the egg. Add fried bacon bits and spinach or rocket leaves if you wish.

Angel Hair Carbonara Ingredients

PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

  • 250g capellini (angel hair) pasta, or any other type of pasta
  • 150g streaky bacon, cut into small bits
  • 300ml thickened cream
  • 100ml milk
  • 4 large free range egg yolks
  • 3/4 tsp worcestershire sauce
  • Handful of rocket leaves, washed and drained
  • Ground salt and pepper to taste
  • Shaved parmesan cheese, to serve

METHOD

  1. Heat a bit of oil in a medium-sized frying pan and fry the bacon bits until browned. Add the cream and milk, and season with salt and pepper. Bring to a simmer. Once simmering, add in the worcestershire sauce.
  2. Meanwhile, bring a pot of salted water to a boil and cook your pasta according to packet directions. In this case, Barilla angel hair pasta takes about 4-5 minutes. Once cooked, drain and add the pasta to the sauce mixture together with the rocket leaves. Give it a good mix.
  3. Portion the pasta into 4 separate plates and place an egg yolk on top of each bed of pasta (the hot pasta will cook the egg yolk once you mix it all in together). Serve immediately and enjoy!

Angel Hair Carbonara

Not too long ago, I remember my friend saying to me that she missed my mom’s carbonara. Her’s is a little bit different since during that time I wasn’t even interested in cooking. She bought white sauce from a jar in the supermarkets and added minced chicken and sausages for her fettuccine carbonara. Even if it was jarred sauce, it was still a hit amongst my high school friends. They remembered how my mom used to pack extra lunch boxes on Thursday afternoon and delivered them to school during lunch break to share amongst my friends. I miss those days.

BON APPÉTIT

– Ally xx

myTaste.com