Linguine with Red Pesto and Corn

June 19, 2015
3 Ratings
Photo by Posie Harwood
  • Serves 4
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) Brien

What You'll Need
  • 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)
  1. 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.
  2. 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.
  3. In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth.
  4. 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.

See what other Food52ers are saying.

  • 4aces
  • Barbara Chapman
    Barbara Chapman
  • cindy
  • 13e

5 Reviews

cindy September 5, 2021
family favorite! Thanks so much!
13e June 1, 2016
Do you think you could substitute pine nuts for the almonds?
4aces August 15, 2015
i just made this and's awesome!! I toasted the almonds and i'm not sorry i did, though yes, it was a little hotter in the kitchen than i'd have liked. but this dish is delish and super easy!! i'll def make it again.
linded July 12, 2015
I'e like to try this warm, adding the hot pasta to the raw corn and stirring in the"pesto." I think that would be delicious with grated parmigiano.
Barbara C. July 6, 2015
It's called Pesto Alla Trapenese, and with garden fresh cherry tomatoes, it's beyond delicious. It's such a great summer dish, since the only thing you cook is the pasta. My recipe, which I got from Cooks Illustrated, called for toasted slivered almonds. But it's only as good as the tomatoes you use, which means there's only a small window to enjoy this wonderful dish.