Roasted Pepper Romesco Pasta with Almonds & Asparagus
Rated 5.0 stars by 1 users
Category
Fast & Fancy
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Three Farm Daughters
If you’ve never tasted the sunny, sweet and complex delight that is Romesco sauce, this Spanish-inspired pasta will transport you straight to Barcelona!
Roasted red peppers and almonds give this nubbly, indulgent sauce its signature richness, then it’s all lifted with piquant garlic, smoked paprika and a burst of sherry vinegar that sends your palate on a tapas-fueled adventure!
But this hearty yet light Romesco is only half of the story - once tossed with crisp-tender asparagus, al dente Cavatappi and a generous handful of toasted almonds, you’ll almost feel the warmth of the Mediterranean sunshine on your back!
Ingredients
1 (12-ounce) jar Marinated Roasted Red Peppers, drained & roughly chopped
- ½ cup Blanched Almonds
- 2 Garlic cloves, roughly chopped
- ¼ cup Extra Virgin Olive Oil
- 2 tbsp Sherry Vinegar
- 1 tsp Smoked Paprika
- Salt and pepper, to taste
- 1 box Three Farm Daughters Cavatappi pasta
- 1 pound Asparagus, trimmed and cut into 2-inch pieces
10 Green Onions, washed & roots trimmed off
- 1 cup Red Pepper Romesco Sauce
- ½ cup Toasted Almonds, roughly chopped
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Chargrilled octopus, scallops or shrimp, to serve (optional)
For the Romesco Sauce:
For the Pasta:
Directions
To make the Romesco Sauce, combine the marinated roasted red peppers, blanched almonds, garlic, olive oil, sherry vinegar, smoked paprika, salt, and pepper in a food processor. Pulse until smooth and creamy.
Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of the starchy cooking water for the sauce, and set aside.
While the pasta is cooking, heat a chargrill pan or your broiler on high. Toss the green onions and asparagus in a little olive oil and cook until asparagus is bright green and tender-crisp. Remove the asparagus spears and continue cooking the green onions until lightly charred and smoky. Set aside.
In a large skillet, heat the Red Pepper Romesco Sauce over medium heat. Add the cooked pasta and half the asparagus and charred onions, and toss everything together until well coated, adding some spoonfuls of reserved pasta cooking water until the sauce is velvety and coats the cavatappi.
Divide the pasta between plates ands top with the remaining asparagus and charred onions. Scatter over the chopped parsley and toasted almonds, and serve with a glass of your favorite Spanish Sherry and some tapas nibbles to make it a feast!
