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.
Nutrition Info Per Serving (does not include 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