Farfalle with Romesco

Romesco is typically a Spanish tomato no cook, pureed sauce made with garlic, nuts and vinegar. It’s so versatile and can be put on fish, pasta, or spread on crostinis. I made it with farfalle last night for dinner with roasted red peppers instead. It’s sweet, smokey, spicy, nutty. So easy and only takes about 15 minutes to make from start to finish! My husband said, “Kristin, please blog this people need to know about this.” So here we are blogging this new favorite dinner. I love it pretty garlicky and spicy so I add extra!

Ingredients

• 3 garlic cloves, peeled
• 1/4 cup sliced almonds, toasted
• 1/2 cup croutons
• 1 cup roasted red peppers
• 2 1/2 tbsp. red wine vinegar
• 1 pinch red pepper flakes
• 1/2 cup extra virgin olive oil
• salt and black pepper to taste

• 1 lb. farfalle pasta
• 1 tbsp. fresh flat leaf parsley, chopped
• grated pecorino for garnish

Directions

Bring a large pot of salted water to boil, cook pasta for about 8-10 minutes. Just until al dente and there’s a slight chew in the middle. Reserve 1/2 cup pasta water.

Meanwhile in a food processor with a metal blade attachment, add the garlic, almond, and croutons. Pulse until its course sand consistency. Then add the roasted red peppers, red wine vinegar and red pepper flakes. Puree until all combined and then with the motor running slowly add the olive oil. Season with salt and pepper. Drain the pasta and toss into this beautiful romesco sauce. Add the reserved pasta water just to thin out a little, and help it stick to the pasta. Garnish with the parsley and a little pecorino. Serve immediately!! Enjoy!