Angel Hair Pasta with Red Pepper Pesto and Basil

• ACTIVE: 20 MIN
• TOTAL TIME: 40 MIN
• SERVINGS: 4

Lachlan Mackinnon-Patterson (an F&W Best New Chef 2005) creates a simple summery sauce by blending roasted red peppers with traditional pesto ingredients, like basil and pine nuts, to toss with cool angel hair pasta. The pesto freezes beautifully and is also delicious spread on grilled cheese sandwiches or swirled into soups

Angel Hair Pasta

1. 3 medium red bell peppers
2. 1 tablespoon pine nuts
3. 1 small garlic clove, smashed
4. 1/4 cup basil leaves, plus 2 tablespoons chopped basil
5. 1/4 cup extra-virgin olive oil
6. Salt and freshly ground pepper
7. 1/2 pound angel hair pasta
8. 1/2 cup shaved pecorino cheese

1. Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
2. In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
3. Transfer the peppers and pine nuts to a blender. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
4. In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature. 

Baby Potato Salad with Radishes and Celery

 

• ACTIVE: 25 MIN
• TOTAL TIME: 1 HR
• SERVINGS: 8

Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.

1. 3 pounds baby Yukon Gold potatoes or fingerling potatoes, scrubbed but not peeled
2. 1 cup extra-virgin olive oil 1/4 cup
3. Champagne vinegar
4. Kosher salt and freshly ground black pepper
5. 2 celery hearts, thinly sliced (about 4 cups)
6. 2 bunches radishes, thinly sliced
7. 8 small scallions, white and light green parts only, thinly sliced (1 cup)

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly. Slice the potatoes 1/2 inch thick.
2. Meanwhile, in a large bowl, whisk the olive oil with the vinegar and season with salt and pepper. Gently fold in the potatoes and celery. Let stand at room temperature until cool, about 30 minutes. Just before serving, fold in the radishes and scallions and season with salt and pepper.

Make Ahead The potato salad without the radishes and scallions can be refrigerated overnight. Bring to room temperature before adding the radishes and scallions.