Angel Hair pasta is one of my favourites. Most packages of good Italian pasta will call it by it's real name of Capellini, literally meaning 'Little Hair'. If you are a regular Eater/Reader here, then you know that I have a penchant for either really fine pasta or really fat pasta like Pappardelle. MMMMM As well, I prefer sauces to be clingy; clingy to the pasta and not the plate. Therefore, I like to cook the pasta a bit in the pasta sauce. I knew I had a craving for Cannellini beans and originally was going to do something with Tuna loin but I did not find any I liked while on Commercial. If I am going to make a meal-like salad involving 'canned' Tuna, I prefer to use large chunk or loin usually in jars or in foil bags. I save the other hockey puck tins for sandwiches and croquettes. This meal just sort of fell together.
Cannelini Beans and Asparagus Angel Hair Pesto
(serves 1 very hungry me)
90-100 g Capellini or Angel Hair Pasta, what I do is make an 'Okay' sign with my fingers and that hole is 1 me serving. It's probably a bit much, so I then take a tad away.
1 small tin White Italian Cannellini Beans, drained
2-3 T Basil Pesto (or if you used jarred look for high Basil and Olive Oil content, no fillers!)
6-8 Asparagus, spears trimmed and halved
1-2 cloves Garlic
1-2 T Olive Oil
1 T Pine Nuts
4-5 fresh Basil leaves, cut chiffonade
Salt and Pepper to taste
Bring a medium pot of Water to a boil with 1 t of Salt.
Meanwhile, in a large non stick pan, heat 1 T of Olive Oil. Sautee the Asparagus for a few minutes until bright green and tender. I like it slightly roasted. Add the Cannellini beans that have been well drained. And the Garlic, minced. Toss by flipping the pan (see the video below) and avoid using a stiff spatula because you can mash the beans. If you had re hydrated your own beans, this would not be a concern.
Add the Pesto the pan and the Pine Nuts. Continue to gently toss. You may need to add a bit of Olive Oil or Pasta Water. Turn the heat to low.
At this point you would be boiling your pasta. Angel Hair should only take about 5-7 minutes. Using a pair of tongs or pasta fork, spoon the pasta directly into the pan with the sauce. Toss to coat the noodles.
Serve topped with freshly grated Parmesan and Basil leaves. I drank a Trimbach Riesling which was a lovely light pairing that shone without eclipsing the food at all. Yummo! So Yummo!