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Ingredients
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Kosher salt and freshly ground black pepper
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1 cup
grape tomatoes
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2
garlic cloves, peeled and coarsely chopped
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2 teaspoons
sun-dried or regular tomato paste
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1/2
packed cup fresh basil leaves
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1/4 teaspoon
red pepper flakes
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1/4 cup
crumbled walnuts
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1/4 cup
coarsely grated Pecorino, plus more for serving if desired
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1/4 cup
olive oil, plus more for serving if desired
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8 ounces
capellini
Directions
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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.
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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.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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