Angel Hair Pasta with Trapani-Style Pesto

Delicate angel hair pasta begs for an easy, elegant sauce. This one is a rustic tomato version of pesto, made quickly in a large bowl with[ grated fresh, in-season tomatoes, ground almonds instead of pine nuts, and a mix of fresh parsley and basil. Bring it all together with freshly grated Parmesan and olive oil for a light and lively meal that's a perfect pair with chardonnay or pinot grigio.]

Total Time:
35 min
15 min
20 min
  • 12 ounces dried angel hair pasta
  • 1 1/4 pounds ripe heirloom tomatoes, halved
  • 1/3 cup skin-on ground almonds
  • 1 cup packed fresh basil leaves, chopped
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 2 cloves garlic, minced
  • 3/4 cup grated Parmesan, plus more for garnish
  • 1/4 cup extra-virgin olive oil 1 teaspoon finely grated fresh lemon zest
  • Kosher salt and freshly ground pepper Crusty bread, for serving
  • 1. Set a pot of water for the pasta on high heat and bring to a boil. In a large mixing bowl, grate the tomatoes on a large box grater, leaving behind the skins. Toss the tomatoes together with the ground almonds, basil, parsley, and garlic. Stir in the Parmesan, olive oil, and lemon zest. Season with 1 teaspoon salt and pepper. Set aside 1 cup sauce.

  • 2. When the water is boiling, cook the pasta according to package directions. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Add the pasta water.

  • 3. Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional freshly grated Parmesan. Serve with crusty bread.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 574

  • Total Fat: 24 grams

  • Saturated Fat: 5 grams

  • Total Carbohydrate: 69 grams

  • Protein: 19 grams

  • Sodium: 322 milligrams

  • Cholesterol: 3 milligrams

  • Fiber: 4 grams

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