Capellini with Fresh Tomato Pesto + Pecorin

By tulawdog

Ingredients

• Kosher salt and freshly ground black pepper
• 1 1
• cup grape tomatoes
• 2 2
• garlic cloves, peeled and coarsely chopped
• 2 2
• teaspoons sun-dried or regular tomato paste
• 1/2 1/2
• packed cup fresh basil leaves
• 1/4 1/4
• teaspoon red pepper flakes
• 1/4 1/4
• cup crumbled walnuts
• 1/4 1/4
• cup coarsely grated Pecorino, plus more for serving if desired
• 1/4 1/4
• cup olive oil, plus more for serving if desired
• 8 8
• ounces capellini

Preparation

Step 1

Bring a large pot of salted water to a boil. Meanwhile, in a food processor, combine tomatoes, garlic, tomato paste, walnuts, basil, pepper flakes and Pecorino; pulse to combine. With motor running, add olive oil in a steady stream until a thick sauce forms. Add capellini to boiling water and cook until al dente according to package instructions. Divide pasta among bowls and top with pesto. Sprinkle with additional Pecorino and a drizzle of olive oil, if desired.