Pasta with Speedy Romesco Sauce

Ingredients

• 0.3 cup almonds smoked salted (not )
• 2 cups peas frozen
• 1 large garlic clove 
• 0.5 cup chicken broth reduced-sodium
• 0.3 cup olive oil extra virgin extra-virgin
• 0.3 cup parmesan finely grated for serving
• 0.3 teaspoon pepper dried hot to taste
• 7 oz roasted peppers red drained
• 1 lb rotini pasta 
• 0.8 teaspoon salt to taste
• 1 teaspoon sherry vinegar to taste
• 1 slice sandwich bread white firm toasted

Equipment

• frying pan
• pot
• blender
• colander

Directions

1. Begin to cook 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 minutes.
3. Transfer to a 12-inch heavy skillet and bring to a simmer.
4. When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander.
5. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine.
6. Add some reserved pasta water to thin if necessary.
7. Serve immediately.