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Pasta with Romesco and Garlic Broccolini

Photo: Alison Miksch; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 1 1/2 cups pasta, 2 1/2 ounces broccolini, and 1 tablespoon cheese)

Ingredients

  • 4 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 10 ounce Broccolini, halved lengthwise
  • 1 garlic clove, minced
  • 8 ounces cavatappi pasta
  • 1/4 cup almonds
  • 1/4 cup parsley
  • 2 tablespoons half-and-half
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 2 broiled bell peppers from Chicken and Couscous Stuffed Bell Peppers
  • 1 ounce grated Parmesan cheese

Nutrition Information

  • calories 397
  • fat 13 g
  • satfat 3 g
  • monofat 7 g
  • polyfat 1.6 g
  • protein 16 g
  • carbohydrate 55 g
  • fiber 6 g
  • cholesterol 8 mg
  • iron 3 mg
  • sodium 513 mg
  • calcium 134 mg

How to Make It

  1. Combine olive oil, 1/4 teaspoon kosher salt, black pepper, Broccolini, and minced garlic on a baking sheet. Bake at 425° for 15 minutes. Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Place cooking liquid, almonds, parsley, half-and-half, lemon juice, 1/2 teaspoon kosher salt, and broiled bell peppers in a food processor; process until smooth. Add sauce to pasta; toss. Top pasta with Broccolini and Parmesan cheese.