The Recipes

Summer Pesto Angel Hair Pasta

Yep.  I made this pasta myself!  Easy as pie.  Check out the post on the free-form ravioli for instructions on the dough.  If you're not that ambitious, just substitute whatever prepared pasta you have on hand.

Summer Pesto Angel Hair Pasta


- handful of tarragon, leaves torn
- 2 cloves garlic, roughly chopped
- scant palmful of walnuts
- 1/4 c. corn kernels, frozen or fresh
- 1/2 spring onion, sliced
- splash of vegetable stock
- 1/4 c. of angel hair pasta
- salt
- pepper
- olive oil

Combine the tarragon, garlic, and walnuts in a food processor.  Pulse and slowly drizzle in olive oil just until a paste forms.  Start a large pot of water boiling.

In a small skillet, heat a small amount of olive oil.  Add the onions, season with salt, and cook for 5 minutes.  Add in the corn and pesto mixture.  Stir to combine, then add in the stock.  Let the sauce simmer while you cook the pasta.

Season the water liberally with salt.  Drop in the pasta, cooking for just a few minutes if fresh.  Drain the pasta and add it to the sauce, tossing it together.  Use a small amount of the pasta water to make it come together as needed.