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.

Recipe courtesy of Food Network Kitchen

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Angel Hair Pasta with Trapani-Style Pesto

Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Nutrition Info

Ingredients

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

Directions

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.

My Private Notes

Name: Angel Hair Pasta with Trapani-Style Pesto
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Cuisine: italian
Ingredients: 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