Angel Hair Pasta with Pimiento
Submitted by HTHFAMILY1
Lightning-fast angel hair tossed with sweet roasted pimientos, Parmesan, and fresh chives for an elegant 10-minute side dish with barely any effort.
YIELD
4 servingsPREP
5 minCOOK
5 minREADY
10 minWhen you need a side dish that looks impressive but takes almost no time, this is it: fresh angel hair pasta (cooked in 30 seconds flat) tossed with silky strips of jarred pimientos, their sweet juice, grated Parmesan, and a whisper of garlic powder.
Fresh chives add a pop of green and a mild onion bite that ties everything together.
It’s simple, elegant, and the kind of thing that pairs beautifully with grilled fish or roasted chicken.
Pro Tips
- Use fresh pasta: Fresh angel hair cooks in about 30 seconds; if using dried, cook 2-3 minutes until just al dente.
- Break pasta into thirds: Shorter strands are easier to toss and eat (less twirling required).
- Reserve pimiento juice: That sweet, slightly smoky liquid is liquid gold for flavoring the pasta.
- Toss in a warm bowl: A preheated serving bowl keeps the pasta hot longer.
Variations
- Add sun-dried tomatoes: Fold in chopped oil-packed sun-dried tomatoes for extra sweetness and tang.
- Make it creamy: Stir in 2 tablespoons of cream cheese or mascarpone for a richer sauce.
Ingredients
Directions
Drain Pimiento, Reserving 1 teaspoon juice; set aside.
Break pasta into thirds; cook in boiling water in a large saucepan for about 30 seconds or until tender but still firm.
Drain well; place in a warm serving bowl with pimientos, 1 teaspoon pimiento juice, cheese, chives, olive oil and garlic powder.
Toss Well To Coat Before Serving.
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