Vegetarian Pasta

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Preparation Time: 5 minutes | Cooking Time: 5 minutes | Freezable?: No

A light but filling pasta dish with peppery fresh rocket, crispy mangetout and crunch pine nuts. Looks good, tastes good and incredibly simple to make.

Ingredients
Method

Ingredients

65g/2½ dried capellini or angel hair pasta
5g/2oz manage tout (sometimes called snowpeas)
65g/2½ rocket (arugula)
15ml/1 tbsp pine nuts, roasted
12.5 ml/2½ finely grated Parmesan cheese
12.5ml/2½ tsp olive oil

Method

Cook the capallini or angel hair pasta, following the instructions on the packet, until ‘al dente’
Using a sharp knife, top and tail the mangetouts and separate the rocket leaves
As soon as the pasta is cooked, drop in the rocket and mangetouts, then drain immediately
Toss the pasta in a large bowl with the roasted pine nuts, Parmesan and olive oil. Serve straightaway!

What is Capallini

Capellini is a very thin variety of Italian pasta which normally has a diameter of between 0.85 mm and 0.92 mm. Like spaghetti, it is like a long thin shape looking like long strands (hence the name Angel Hair, which technically speaking is a slightly thinner version of Capellini).
Quite often sold in a nest like shape, Capellini’s has been popular since the 14^th century. As a very light pasta, it goes well in soups and lighter sauces, (not heavier sauces like bolognese), usually taking less than 3 minutes to cook, so don’t leave it for a second when you’re cooking it.