Romesco is a classic Spanish sauce made with tomatoes, peppers and almonds. Try it tossed with bean pasta, green peas, scallions and a sprinkle of chopped mint.
Ingredients
- 7 ounces bean pasta (see note), cooked according to package directions, and drained
- 1 pound fresh or frozen peas
- 8 scallions, thinly sliced
- 1 cup fresh mint leaves, chopped
For The Romesco Sauce:
- 1 cup no-salt-added tomato sauce or 1 large tomato, chopped
- 3 cloves garlic
- 2 teaspoons pure ancho chili powder
- 1 large red bell pepper or 2 roasted red bell peppers, chopped
- 1/4 cup water
- 2 tablespoons sherry vinegar
- 2 tablespoons raw almonds
- 2 tablespoons nutritional yeast
Instructions:
In a high-powered blender, puree all of the Romesco sauce ingredients until smooth and transfer to a small saucepan. Bring to a boil and simmer for 5 minutes. Keep warm.
Saute the scallions and peas in a little white wine or water until the scallions have softened, about 6 minutes.
Divide the pasta among 6 plates and ladle on the Romesco sauce. Top with the peas and scallions and sprinkle with the chopped mint. Serve immediately.
Note: Several varieties of bean pasta are available at www.drfuhrman.com.
Nutrition fatcs:
Calories 246
Protein 16 g
Carbohydrates 41 g
Sugars 7 g
Total Fat 2.9 g
Saturated Fat 0.3 g
Cholesterol 0 mg
Sodium 109 mg
Fiber 12.4 g
Beta-Carotene 1731 ug
Vitamin C 57 mg
Calcium 161 mg
Iron 5.7 mg
Folate 92 ug
Magnesium 51 mg
Potassium 435 mg
Zinc 3 mg
Selenium 2.2 ug
