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- Kosher salt and freshly ground black pepper
- 1 cup grape tomatoes
- 2 garlic cloves, peeled and coarsely chopped
- 2 teaspoons sun-dried or regular tomato paste
- 1/2 packed cup fresh basil leaves
- 1/4 teaspoon red pepper flakes
- 1/4 cup crumbled walnuts
- 1/4 cup coarsely grated Pecorino, plus more for serving if desired
- 1/4 cup olive oil, plus more for serving if desired
- 8 ounces capellini
- Bring a large pot of salted water to a boil. Meanwhile, in a food processor, combine tomatoes, garlic, tomato paste, walnuts, basil, pepper flakes and Pecorino; pulse to combine. With motor running, add olive oil in a steady stream until a thick sauce forms.
- Add capellini to boiling water and cook until al dente according to package instructions. Divide pasta among bowls and top with pesto. Sprinkle with additional Pecorino and a drizzle of olive oil, if desired.
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