• Ingredients: 44
  • Serves: 4
  • Prep: 10 min
  • Bake: 20 min

Pasta with speedy romesco sauce with lb corkscrew pasta such as rotini, slice firm white sandwich bread, toasted, jar roasted red peppers, drained, roasted salted almonds, large garlic clove, reduced-sodium chicken broth, extra-virgin olive oil, sherry vinegar, or to taste, salt, or to taste, dried hot red-pepper flakes, or to taste, oz frozen baby peas, finely grated parmigiano-reggiano plus additional for serving. To make this pasta with speedy romesco sauce for 4 persons you will need 10 min for preaparation and 20 min for baking.


  • 1 lb corkscrew pasta such as rotini
  • 1 bread toasted
  • 1 jar roasted red peppers, drained
  • 1/4 cup roasted salted almonds
  • 1 large garlic clove
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. Sherry vinegar, or to taste
  • 3/4 tsp. salt, or to taste
  • 1/4 tsp. dried hot red-pepper flakes, or to taste
  • 10 oz frozen baby peas
  • 1/4 cup finely grated Parmigiano-Reggiano plus additional for serving

For the tartar sauce (optional)

For potato topping

For corn filling

  • Special equipment: a potato ricer or a food mill fitted with medium disk




  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Begin to cook pasta in a 6- to 8-quart pot of boiling salted water .
  2. Step 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 minutes.

    For this step you will need

  3. Step 3 When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes.
  4. Step 4 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.

    For this step you will need