Angel Hair with Tomato Pesto

by Alexandra Dawson, In My Bowl

The perfect dish for a perfect summer evening, this simple pasta dish not only comes together in minutes, making it an ideal weeknight treat, but sneaks in an abundance of summer produce, flavor, and nutrition everyone will love.

note: for those of us who like to err on the side of well prepared, the tomato pesto can be made a day or two in advance, then kept in an airtight Tupperware until you’re ready to serve your pasta.

 Serves 6 

1 pound uncooked angel hair pasta
4 vine-ripened tomatoes (about 1 ½ pounds)
½ cup raw walnuts
¼ cup basil leaves, stems removed + extra for garnish
1 clove garlic
6 tablespoons olive oil
1 heaping cup cherry tomatoes (about ½ pound), halved kernels from 3 ears sweet yellow corn


Bring ¾ of a large pot of water to a boil. Add the angel hair and cook until al dente, following the instructions on the package. Drain, then rinse with very cold water to let cool. Set aside.

Meanwhile, in bring ¾ of a medium pot of water to a boil. Drop the tomatoes in for 90-120 seconds, or until the skins begin to split, then transfer to a bowl of ice water to stop cooking. Once cool, peel the skins and half the tomatoes. Using a spoon or your fingers, remove the tomato’s seeds.

In a food processor fitted with an S-blade, pulse the now peeled and deseeded tomatoes, walnuts, basil, garlic, and olive until very smooth. Season to taste, then set aside.

In a large serving bowl, gently toss angel hair with tomato pesto. Top with cherry tomatoes, corn kernels, and additional basil. Serve at room temperature or cold, enjoy!

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