Capellini with Basil Pesto Whipped Cream
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

Capellini, or angel hair pasta, is an extremely delicate strand of pasta that is often ruined by inattentive cooks.  Capellini is a pasta used with delicate sauces such as in this recipe where basil, garlic, and whipped cream are stirred together and gently tossed with the cooked capellini.  It's delicious and perfect with a light veal or pork dish.  When cooking capellini drain it a minute before it reaches the al dente stage because it will continue to cook while you are tossing it with the sauce.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

30 large fresh basil leaves, rinsed and dried well

3 garlic cloves

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil

1 1/2 cups whipped cream

1 pound capellini

Freshly ground black pepper to taste (optional)

1. In a mortar, crush the garlic with the salt and basil with a pestle then start to pound gently while incorporating the oil until mushy.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

3. Transfer the pasta to a bowl and toss with 1/3 of the whipped cream mixture then place in serving bowls and spoon dollops of the remaining whipped cream on top. Sprinkle with black pepper if desired.

Variation: 

Note: 

Posted: 12/26/2006