Summer Eats: Almond Romesco Pasta Salad

If you’ve never tried a romesco sauce, you haven’t lived yet.  This smoky-garlicky-peppery sauce can be put on basically everything: toast, chicken, roasted potatoes, sandwiches, pizza and pasta!

This romesco pasta salad is one of our family favorites — a perfect summer’s eat!  It’s pretty easy to make (see recipe below) and it can be even easier if you ditch the oven heat and substitute roasted peppers for one small jar of roasted peppers. It tastes even better when eaten ‘al fresco’!

Almond Romesco Pasta Salad

Ingredients

  • 2 medium red bell peppers (roast it with 1 tbsp of olive oil for 10 minutes at 400F)
  • 1/2 cup no skin almonds (I used salted/roasted marcona almonds)
  • 1 clove garlic
  • 2 teaspoons paprika (I used Spanish sweet pimenton)
  • 2 teaspoons sherry vinegar
  • 3 tablespoons olive oil
  • 3/4 teaspoon sea salt
  • 1 pound medium pasta shells
  • 1 10oz package fresh baby spinach

Instructions

  1. Cook pasta according to package instructions but shorten 2-3 minutes.
  2. Meanwhile add all remaining ingredients except the spinach to a blender or food processor. Purée until smooth. Taste and season with additional salt and pepper as needed.
  3. Place spinach on a large bowl. Drain the pasta well and place it over the spinach, turning it with a drizzled of olive oil in order to wilt it.
  4. Add the romesco sauce and toss it well.
  5. Refrigerate it for at least 30 minutes before serving. If you have any leftovers store it in an airtight container in the fridge for up to 3 days.

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