Angel Hair Pasta with Trapani-Style Pesto

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   1.

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   Set a pot of water for the pasta on high heat and bring to a boil.

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   In a large mixing bowl, grate the tomatoes on a large box grater, leaving behind the skins.

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   Toss the tomatoes together with the ground almonds, basil, parsley, and garlic.

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   Stir in the Parmesan, olive oil, and lemon zest.

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   Season with 1 teaspoon salt and pepper.

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   Set aside 1 cup sauce.

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   2.

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   When the water is boiling, cook the pasta according to package directions.

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    Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce.

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    Add the pasta water.

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    3.

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    Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional freshly grated Parmesan.

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    Serve with crusty bread.

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    Calories: 574

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    Total Fat: 24 grams

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    Saturated Fat: 5 grams

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    Total Carbohydrate: 69 grams

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    Protein: 19 grams

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    Sodium: 322 milligrams

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    Cholesterol: 3 milligrams

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    Fiber: 4 grams

* Per serving · 4 servings · Values may vary.

No additional tips available.