1 cup of olive oil
8 cups of angel hair pasta
16 small halves of pesto cream sauce (reserve 1 1/2 cups of the sauce)
1 tablespoon of orange blossom water
3/4 cup of chopped pistachios
1 cup of olive oil
8 cups of angel hair pasta
16 small halves of pesto cream sauce (reserve 1 1/2 cups of the sauce)
1 tablespoon of orange blossom water
3/4 cup of chopped pistachios
In a pan, heat the olive oil over medium heat
Add the angel hair pasta (two portions at a time) and fry for three minutes or until golden brown
Remove with a slotted spoon and let it drain on paper towels
In a bowl, mix the pesto sauce with the orange blossom water and reserve
Arrange the fried pasta in eight serving dishes
Slice the pesto cream sauce into thin strips and distribute among the dishes
Baste with the aromatized sauce and sprinkle with chopped pistachios.
