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
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Ingredients
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1 pound
dried linguine fini or other thin pasta
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4
ripe plum tomatoes
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15
basil leaves
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1 tablespoon
celery leaves
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1 tablespoon
parsley leaves, plus more for serving
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1
clove garlic
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1 pinch
salt
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1/2 cup
sliced (or whole) almonds
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1/4 teaspoon
black pepper
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6 tablespoons
olive oil
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3
ears fresh corn
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Parmesan, for serving (optional)
Directions
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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.
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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.
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In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth.
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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.
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