Almond romesco pasta salad
Indulge in a flavorful almond romesco pasta salad bursting with savory spices and wholesome ingredients. A culinary delight that tantalizes the taste buds and leaves you craving more.
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 garlic clove
- 2 teaspoons paprika (I used Spanish sweet pimenton)
- 2 teaspoons sherry vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 450g medium pasta shells
- 1 packet package fresh baby spinach (10oz)
Instructions:
- Prepare the pasta by following the instructions on the package, but reduce the cooking time by 2-3 minutes. In the meantime, combine all other ingredients except the spinach in a blender or food processor. Blend until you achieve a smooth texture. Adjust the seasoning with more salt and pepper if necessary. Take a large bowl and place the spinach in it. Once the pasta is ready, drain it thoroughly and place it on top of the spinach. Gently toss the pasta with a drizzle of olive oil to slightly wilt the spinach. Add the romesco sauce and mix everything together. Chill in the refrigerator for at least 30 minutes before serving. Any leftovers can be stored in the fridge in an airtight container for up to 3 days.
Summary:
- Calories: 2194 kcal
- Fat: 50 g
- Protein: 71 g
- Carbs: 367 g
- Potassium: 3222 mg
- Magnesium: 505 mg