- [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!