If you’ve never tried a romesco sauce, you haven’t lived yet. This smoky-garlicky-peppery sauce can be put on basically everything: toast, chicken, roasted potatoes, sandwiches, pizza and pasta! —Dominique Fry
medium red bell peppers (roast it with 1 tbsp of olive oil for 10 minutes at 400F)
no skin almonds (I used salted/roasted marcona almonds)
paprika (I used Spanish sweet pimenton)
medium pasta shells
package fresh baby spinach (10oz)
In This Recipe
Cook pasta according to package instructions but shorten 2-3 minutes.
Meanwhile add all remaining ingredients except the spinach to a blender or food processor. Purée until smooth. Taste and season with additional salt and pepper as needed.
Place spinach on a large bowl. Drain the pasta well and place it over the spinach, turning it with a drizzled of olive oil in order to wilt it.
Add the romesco sauce and toss it well.
Refrigerate it for at least 30 minutes before serving. If you have any leftovers store it in an airtight container in the fridge for up to 3 days.