Romesco Pasta Salad
This pasta salad is dressed with romesco sauce, a Spanish sauce made from a simple ingredients-- roasted red bell peppers, almonds, garlic, tomato, sherry vinegar and extra virgin olive oil.
- 12 ounces roasted red bell peppers (drained)
- 3/4 cups raw almonds
- 1-2 cloves garlic (depending on preference)
- 1/2 tomato
- 2 tablespoons sherry vinegar
- 1/4 cup extra virgin olive oil
- 1 pound cavatelli (or any other pasta of preference)
- a few spoonfuls ricotta
- a few handfuls arugula
- kosher or sea salt
- freshly ground black pepper
- pecorino or parmesan (grated)
- cherry tomatoes (optional)
- Add the roasted red bell peppers, almonds, garlic and tomato to a food processor or blender. I prefer using a blender for a smoother sauce. Blend all the ingredients with 1/4 cup of water until smooth.
- Add the sherry vinegar, the extra virgin olive oil and big pinch of salt and some pepper and just pulse to incorporate. Add more salt and pepper to taste.
- Cook the pasta according to package directions in salted boiling water. Drain and rinse with cold water.
- Pour enough romesco over the pasta until well coated. You'll probably have some left over. I usually jar the romesco and save it for sandwiches or roast veggies.
- To serve, add a few handfuls of arugula to the pasta and top with a few heaping spoonfuls of ricotta and handful of grated pecorino. Add a few small cherry tomatoes on top if in season.
(images by HonestlyYUM)