Capelli d’Angelo

This recipe is courtesy of Chef Lynn of Green Planet Foods


Needed for this Recipe:
Sunshine Coast Olive Oil Co. Butter Infused Olive Oil


2 tbsp (30 ml) Butter Infused Olive Oil
2 ounces Capelli D’angelo (angel hair pasta)
1 cup hot chicken stock
Freshly ground pepper to taste
Lemon Juice to taste (I use the juice of 1 small lemon.)

In a small pot, break up the pasta and coat with oil. Pour in the hot stock and grind in the pepper. Cover and cook over very low heat for ten minutes or until all the liquid is absorbed. Squeeze in the lemon juice and serve at once.