International
Rotini With Spicy Red Pepper and Almond Sauce
spicy and crunchy pair together nicely to create this dish’s unique sauce
Gather
Ingredients
- 8 oz whole-wheat rotini (spiral) pasta
- ½ C whole natural almonds, unsalted
- 1 jar (12 oz) roasted red peppers
- 1 Tbsp garlic, roughly chopped (about 2–3 cloves)
- 1/8 tsp ground cayenne pepper
- 1 tsp paprika
- 1 Tbsp dried basil or parsley
- 1 tsp red wine vinegar
- ½ tsp salt
- Ground black pepper to taste
Make it
Method
- 1
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- 2
Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain pasta.
- 3
While the pasta cooks, toast almonds in a toaster oven or regular oven at 350 °F until lightly toasted, about 5–8 minutes. Set aside to cool.
- 4
Meanwhile, in a food processor or blender, add roasted red peppers and liquid, garlic, cayenne pepper, paprika, basil, vinegar, salt, and pepper. Blend until smooth, 1–2 minutes.
- 5
Add cooled almonds to the sauce in the processor. Pulse until the almonds are chunky.
- 6
After draining the pasta, return to pot. Add almond sauce. Toss until pasta is well coated.
- 7
Divide into four equal portions (about 2 cups).
- 8
Tip: Try adding chicken or seafood—or, for a vegetarian meal, just add cooked lima beans or edamame (green soybeans).
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.