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Author Notes: This clever summertime take on pesto will you use up all those tomatoes and is perfect for pasta or sandwiches.
Recipe Adapted from the De Cecco box. —Posie Harwood
- 1 pound dried linguine fini or other thin pasta
- 4 ripe plum tomatoes
- 15 basil leaves
- 1 tablespoon celery leaves
- 1 tablespoon parsley leaves, plus more for serving
- 1 clove garlic
- 1 pinch salt
- 1/2 cup sliced (or whole) almonds
- 1/4 teaspoon black pepper
- 6 tablespoons olive oil
- 3 ears fresh corn
- Parmesan, for serving (optional)
- Bring a large pot of salted water to boil. Add the pasta and cook until al dente, following the instructions on the package. Plunge into an ice bath, drain, and let cool.
- Bring another pot of water to boil. Drop the tomatoes in for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins and remove the seeds.
- In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth.
- Shuck the corn and slice the kernels off of the cob. In a large bowl, toss the pasta with the sauce and the raw corn. Serve topped with chopped parsley or grated Parmesan.
- This recipe is a Community Pick!