Angel hair with tomato pasta by @tallulahalexandra 💗 Recipe as posted on inmybowl.com: [serves 6]
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.
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! #bestofvegan