Stranger Foods

Roasted pepper pasta salad

Serves 4 | Prep 20 mins | Cook 20 mins

Ingredients

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4 whole roasted red bell peppers, homemade or jarred see note above on how to make at home
1 cup toasted walnuts, finely chopped and divided
3 cloves garlic
1 tsp crushed red pepper flakes, divided
1 lemon, zest and juice
kosher salt
½ cup plus 2 tablespoons extra virgin olive oil, divided
1 lb trottole pasta or medium shells, fusilli, rotini, cavatappi
1½ cups fresh breadcrumbs
1 lb ripe red heirloom tomatoes, cut into bite-sized pieces
2 oz finely grated Parmesan cheese
1 cup basil leaves, torn if large

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Add roasted peppers, ¼ of the walnuts, garlic, ½ teaspoon red pepper flakes, lemon juice and a couple of pinches of salt to a food processor, and blitz until smooth. With the motor running, slowly stream in ½ cup olive oil. Season sauce to taste with additional salt - it should be very well seasoned. Set aside.
Bring a large pot of salted water to a boil. Cook pasta until al dente according to the package instructions (timing will vary based on the type of pasta you use - about for trottole). Drain and transfer to a large bowl. Toss hot pasta with ½ of the romesco sauce and set aside.
Warm 2 tablespoons olive oil in a medium, non-stick skillet over medium heat. Add the breadcrumbs, lemon zest, ½ teaspoon red pepper flakes and a pinch of salt, and cook, stirring occasionally until golden (5 to ).
Once the breadcrumbs are ready, toss the pasta with the remaining sauce, then fold in tomatoes, Parmesan and remaining walnuts. Season to taste with salt. Finish by topping with breadcrumbs and basil. Enjoy warm or at room temperature.