Angel Hair Pasta with Trapani-Style Pesto
Recipe courtesy of Food Network Kitchen
Recipe courtesy Food Network Kitchens for entwine.
Copyright 2011 Television Food Network, G.P. All rights reserved
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.]
- 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.
Total Fat: 24 grams
Saturated Fat: 5 grams
Total Carbohydrate: 69 grams
Protein: 19 grams
Sodium: 322 milligrams
Cholesterol: 3 milligrams
Fiber: 4 grams