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.
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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
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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. 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. 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. 3. Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional freshly grated Parmesan. Serve with crusty bread.