Angel Hair Pasta With Trapani-style Pesto


  • 12 ounces dried angel hair pasta
  • 1 1/4 pounds ripe heirloom tomatoes, halved
  • 1/3 cup skin-on ground almonds
  • 1 cup packed fresh basil leaves, chopped
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 2 cloves garlic, minced
  • 3/4 cup grated Parmesan, plus more for garnish
  • 1/4 cup extra-virgin olive oil 1 teaspoon finely grated fresh lemon zest
  • Kosher salt and freshly ground pepper Crusty bread, for serving


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