Linguine with Red Pesto and Corn
  • 500g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1tablespoon celery leaves
  • 1tablespoon parsley leavesplus more for serving
  • 1clove garlic
  • 1pinch salt
  • 1/2cup sliced almondsor whole
  • 1/4teaspoon black pepper
  • 6tablespoons olive oil
  • 3 ears fresh corn
  • Parmesanfor serving
  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. 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. In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth. 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.