Angel Hair Pasta with Pesto Trapanese

Ingredients:

• 340 g of capellini pasta (angel hair)
• 600 g ripe heirloom tomatoes, halved
• 1/3 cup ground almonds with skins
• 1 cup tightly packed fresh basil leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 2 cloves garlic, crushed
• 3/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• Crustless bread, for serving

Preparation:

1. Place a pot of pasta water over high heat and bring to a boil.
2. In a large bowl, coarsely grate the tomatoes, discarding the skins. Combine the tomatoes with ground almonds, basil, parsley, and garlic. Add the Parmesan, olive oil, and lemon zest. Season with 1 teaspoon of salt and black pepper. Set aside 1 cup of the sauce.
3. When the water comes to a boil, cook the pasta according to package directions. Drain the pasta, setting aside 1/3 cup of cooking water, and toss with the remaining sauce. Add the pasta cooking water to the sauce.
4. Divide the pasta among four bowls, top with the reserved sauce, and sprinkle with freshly grated Parmesan. Serve with bread.