Paradise Pasta Recipe
Paradise pasta is a heavenly recipe for all vegetarians. Made with a medley of celery, carrots, tomatoes and onions, the paradise pasta is flavored with basil and butter. With the added crunch of pine nuts, the paradise pasta is a creamy veggie delight, best served warm with a garnish of fresh parsley.
Ingredients
1/4 cup unsalted butter
1 can (28 ounces) Italian plum tomatoes
1/4 cup finely shredded carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon dried basil, crumbled
1/4 teaspoon sugar
6 tablespoons pine nuts (1 1/2 to 2 ounces), toasted
1 pound uncooked angel hair pasta
Boiling salted water
2 tablespoons unsalted butter, at room temperature
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon ground white pepper Fresh parsley sprigs, if desired
Directions
Melt 1/4 cup butter in 3-quart heavy noncorrosive saucepan over medium heat.
Drain liquid from tomatoes into saucepan.
Puree tomatoes in blender or food processor and press through sieve into saucepan; discard seeds.
Add carrot, celery, onion, basil and sugar to saucepan.
Heat to boiling.
Reduce heat to low; simmer, uncovered, stirring occasionally, 1 hour.
Coarsely chop 3 tablespoons of the pine nuts; keep remaining 3 tablespoons pine nuts whole.
Cook angel hair pasta in large kettle of boiling salted water just until al dente, 2 minutes; drain well.
Transfer to heated serving bowl.
Add 2 tablespoons butter; toss until melted.
Just before serving, stir cream, chopped pine nuts, salt and pepper into sauce.
Cook over low heat just until sauce is hot; do not boil.
Pour sauce over pasta; toss to mix.
Sprinkle with remaining whole pine nuts; garnish with parsley.
Drain liquid from tomatoes into saucepan.
Puree tomatoes in blender or food processor and press through sieve into saucepan; discard seeds.
Add carrot, celery, onion, basil and sugar to saucepan.
Heat to boiling.
Reduce heat to low; simmer, uncovered, stirring occasionally, 1 hour.
Coarsely chop 3 tablespoons of the pine nuts; keep remaining 3 tablespoons pine nuts whole.
Cook angel hair pasta in large kettle of boiling salted water just until al dente, 2 minutes; drain well.
Transfer to heated serving bowl.
Add 2 tablespoons butter; toss until melted.
Just before serving, stir cream, chopped pine nuts, salt and pepper into sauce.
Cook over low heat just until sauce is hot; do not boil.
Pour sauce over pasta; toss to mix.
Sprinkle with remaining whole pine nuts; garnish with parsley.
