Angel Hair Pasta with Pesto Trapanese
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Delicate angel hair pasta (Cappellini) begs for a light, elegant sauce like this pesto trapanese, a variation of pesto with freshly grated seasonal tomatoes, ground almonds instead of pine nuts, and a blend of fresh parsley and basil. The sauce is quick to prepare and requires no cooking, while freshly grated Parmesan and high-quality extra virgin olive oil round out the flavor. It makes the dish bright and light. Pair the pasta with a glass of Chardonnay or Pinot Grigio and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of capellini pasta (angel hair)
- 600 g ripe heirloom tomatoes, halved
- 1/3 cup ground almonds with skins
- 1 cup tightly packed fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 cloves garlic, crushed
- 3/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- Crustless bread, for serving
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Cooking the dish according to the recipe:
- Place a pot of pasta water over high heat and bring to a boil.
- In a large bowl, coarsely grate the tomatoes, discarding the skins. Combine the tomatoes with ground almonds, basil, parsley, and garlic. Add the Parmesan, olive oil, and lemon zest. Season with 1 teaspoon of salt and black pepper. Set aside 1 cup of the sauce.
- When the water comes to a boil, cook the pasta according to package directions. Drain the pasta, setting aside 1/3 cup of cooking water, and toss with the remaining sauce. Add the pasta cooking water to the sauce.
- Divide the pasta among four bowls, top with the reserved sauce, and sprinkle with freshly grated Parmesan. Serve with bread.
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