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 I really like angel hair pasta. Although some of my friends roll their eyes, my taste buds think there is a difference from other types of pasta. I add it to soups and stews as well as using it as the base for one of my favorite pasta dishes. Combine angel hair pasta with petite green peas, a favorite vegetable of mine, and it's a winner for my palate.
You can use angel hair made with corn, artichokes, wheat, or other grains. I use the smallest diameter angel hair pasta I can find! Enjoy.
Ingredients
- 8 ounces of the smallest-diameter angel hair pasta you can find
- 2 cups rice milk (or equivalent)
- 1 onion, sliced very thin and caramelized
- 1 large garlic clove or 1 tsp of diced garlic (or more, to taste)
- 1 tbsp mock-chicken seasoning
- 1 tbsp olive oil
- 1/4 cup pesto or more, to taste (I prefer the pesto that is packaged in a tube and found in the fresh vegetable section of some markets, but you can use frozen pesto, a dried package of pesto, or homemade).
- 2 cups fresh or frozen petite green peas
- Sea salt and pepper (if desired) to taste
- Feta cheese for topping, if desired
Preparation
Place olive oil in frying pan. Add onions and garlic and cook slowly until onions are caramelized.
Add seasonings and pesto. Allow to heat slowly, stirring frequently.
Boil angel hair pasta according to directions on package. While this is cooking (as it only takes 4-5 minutes), place two cups of petite green peas in the rice milk mixture. You want the peas to unthaw (if using frozen peas) but not to get really cooked.
When angel hair is al dente, drain pasta and add to the rice milk mixture. Allow mixture to thicken as the pasta absorbs the liquid.
Serve in pasta bowls or on plates. If you like Feta cheese (made from sheep or goat milk), sprinkle some on top.
I like to serve salted cucumber sticks with this as the salad. As one of my friend's little parrots says: "Yummy, yummy, yummy!"
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Taylor's Recipes 
