Romesco Pasta Salad with Basil and Parmesan

Ingredients for Romesco Pasta Salad with Basil and Parmesan

• 150g raw walnuts

• 90g country-style bread, crust removed, cut into 1" pieces (about 230g )

• 4 whole roasted red peppers from a jar

• Zest and juice of 1 lemon

• 2 spicchi d'aglio

• 1 teaspoon crushed red pepper flakes, divided

• 120ml plus 2 tablespoons extra-virgin olive oil

• Sale kosher

• 450g fusilli giganti (large spiral-shaped pasta) or medium shell pasta

• 450g mixed ripe tomatoes, cut into bite-size pieces (about 3 cups)

• 110g Parmesan, finely chopped

• 1 cup basil leaves, torn if large

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes. Let cool.

Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 240ml ). Transfer to a small bowl.

Purée roasted red peppers, lemon juice, garlic, 1/2 teaspoons red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in 120ml oil. Process until thick; season romesco dressing generously with salt.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.

Heat remaining 2 tablespoons oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining 1/2 teaspoons red pepper flakes, stirring often, until breadcrumbs are golden, 5–7 minutes. Remove from heat.

Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.

Avvertenza

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