- 4
- 15 mins
- 25 mins
Ingredients
- 3 tablespoons dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup boiling water
- 1/2 cup extra virgin olive oil
- 1 medium onion, minced
- 3 jalepeno peppers, stemmed seeded and minced
- 1/4 cup minced fresh garlic, or more to taste
- 3/4 cup pignoli nuts (about 3 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound angel hair pasta
- Freshly grated parmesan cheese
Preparation
Step 1
1. Place the parsley, oregano, and basil in a small bowl and cover with the boiling water. Allow to cool to room temperature.
2. Fill a large pot with water and bring to a boil over high heat.
3. Heat the olive oil in a small saute pan over medium heat. Add the onion and jalapenos and cook until the onion is tender, 3-5 minutes. Add the garlic and pignoli nuts and cook until the garlic just begins to brown, 2-3 minutes. add the rehydrated herbs with the soaking water, salt adn black pepper, reduce the heat to low and simmer for 2-3 minutes, stirring often.
4. Cook the pasta until al dente. Rinse with hot water to remove excess starch. Allow the pasta to drain thoroughly.
5. Place the pasta in a large serving bowl. Cover with teh sauce, add the cheese (if you like), toss well and serve immediately.