Ingredients

• Ingredients Scale 1x2x3x 12 – 16 oz. pasta of choice (I used rigatoni) 1 package (12 -16oz) frozen peas or 2 1/2 cups fresh Romesco Sauce 1/2 cup almonds 4 roasted bell peppers or 1 jar (14 oz.) roasted bell peppers, drained 2 – 3 large garlic cloves or 1/2 – 3/4 teaspoon garlic powder 1 cup vegetable broth or water 1 tablespoon balsamic vinegar (sherry, red or white wine is ok too) 1/4 – 1/2 teaspoon red pepper flakes mineral salt, to taste To serve chopped basil, parsley, or mint almond parmesan fresh cracked pepper

Preparation

• Instructions Preheat oven to 475 degrees F. Bell Peppers: Wash and dry bell peppers, slice in half, remove stems and seeds, place on a rimmed baking sheet cut side down. Bake in oven for 40 minutes, turning the baking sheet 180 degrees after 20 minutes. Steam peppers in an airtight container for at least 20 minutes. Remove skin. For a more detailed overview of roasting peppers follow this link: How To Roast Peppers Pasta: Fill a large pot with water and bring to a boil. Cook pasta according to package directions. About 3 minutes before the pasta is ready, add peas and finish cooking together. Drain pasta and peas in a colander. Set aside. Romesco Sauce: In a food processor/high-speed blender, add almonds and pulse or process until roughly chopped. Add in the bell peppers, garlic, broth/water, vinegar, red pepper flakes, and a pinch of salt. Blend until desired consistency. Taste for flavors and adjust as needed. You may find you need a little more salt, especially if you’ve used water instead of vegetable broth. Combine: Bring the pasta and peas back to the pot they were cooked in. Add the romesco sauce and gently mix until pasta is well coated. Warm mixture over low heat if needed. Serve with a sprinkle of almond parmesan and chopped herbs of choice. Enjoy! Serves 4 – 6 Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. For longer storage, you can freeze for up to 2 – 3 months. Reheat on the stove until warmed through, adding a splash of vegetable broth to loosen the sauce. Can also be microwaved.