• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 1 lb corkscrew pasta such as rotini
  • 1 slice firm white sandwich bread, toasted
  • 1 (7oz) jar roasted red peppers, drained
  • 1/4 cup roasted salted almonds (not smoked)
  • 1 large garlic clove
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Sherry vinegar, or to taste
  • 1/4 teaspoon dried hot red-pepper flakes, or to taste
  • 10oz frozen baby peas (2 cups)
  • 1/4 cup finely grated Parmigiano-Reggiano plus additional for serving


  1. Begin to coom pasta in a 6- to 8-quart pot of boiling salted water.
  2. Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt and red-pepper flakes in a blender until smooth, about 2 mins. Transfer to a 12-inch heavy skillet and bring to a simmer.
  3. When pasta is barely al dente, add peas and continue to cook until peas are just tender, abt 2 mins. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.

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