Articles & Recipes

Angel Hair Pasta with Tomatoes, Asparagus and Peas

March 18, 2019

One has only to walk through the supermarkets and look at the products on the shelves to see the impact of dried foods on our lives, say authors of The Food Dehydrator Bible, Jennifer MacKenzie, Jay Nutt, and Don Mercer.

Not sure what all you can do with dehydrated food? We can help inspire you with Jennifer's recipe for:

Angel Hair Pasta with Tomatoes, Asparagus and Peas

This pasta dish makes a nice light lunch or dinner and is perfect for enjoying al fresco on a sunny spring day. Serves 4

Tip: Remember, don’t cook with a wine that you wouldn’t enjoy drinking from a glass. Cooking enhances bad flavors as much as it does good ones.

Variation: For a richer sauce, replace 1⁄2 cup (125 mL) of the wine with whipping (35%) cream.


1⁄2 cup chopped dried tomatoes 125 mL

1⁄2 cup dried asparagus pieces 25 mL

1⁄4 cup dried green peas 50 mL

1 tsp minced dried garlic 5 mL

1⁄4 tsp crumbled dried tarragon 1 mL

11⁄2 cups water 375 mL

1 cup dry white wine 250 mL

12 oz angel hair pasta 375 g

Salt and freshly ground black pepper

1⁄4 cup freshly grated Parmesan cheese 50 mL

1. In a saucepan, combine tomatoes, asparagus, peas, garlic, tarragon, and water. Let stand for 30 minutes or until vegetables start to soften.

2. Add wine and bring to a boil over high heat. Reduce heat and boil gently, stirring occasionally, for 7 to 10 minutes or until vegetables are tender and liquid is reduced by about half.

3. Meanwhile, in a large pot of boiling salted water, cook pasta for about 6 minutes, or according to package directions, until al dente (tender to the bite). Drain well, reserving 1 cup (250 mL) of the pasta water, and return pasta to the pot.

4. Add vegetable mixture to the pasta and toss gently to coat, adding enough of the reserved pasta water to moisten. Season to taste with salt and pepper. Divide among heated serving bowls and serve sprinkled with cheese.




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