This recipe is from a 20-year-old article from the now-defunct Gourmet magazine entitled “Ten Minute Mains” (yes ... one of my "vices" is that I'm a recipe clipper). I HAVE made the "from scratch" version of this complex Catalan sauce ... which entails lots of roasting ... and took a lot longer than this.
But it truly came together in ten minutes! My birthday-present-to-myself Vitamix blended (and heated) the fast red pepper-based sauce to perfection.
Truth be told ... I'm a HUGE fan of pasta ... and eat only low carb Gluten Free ... but even that doesn't work on a Paleo diet. But ... as one of my clients said just yesterday when she asked to have us problem-solve a Paleo diet ... she wants to make it work for her. So ... as far as I'm concerned ... a little pasta once in awhile makes mine work for me ... then I don't feel deprived.
I used a low-carb pasta like Banza … the “almost paleo” part of the title. But ... if you're so inclined ... you can go all-out Paleo with spiralized stuff (zucchini, sweet potatoes ... you name it) or cauliflower rice. Truth be told ... this complex sauce also pairs well with fish, as a dip, or with grilled veggies.
I loved this so much I have two frozen portions waiting for me when I get home after a long day. Pair it with some bagged salad with a little protein (cubed chicken is my fave) sprinkled on top and you've got yourself a 15-minute complete meal. Eat it UP!
AuthorJill Place
Cook pasta in a 6- to 8-quart pot of boiling salted water.
Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, vinegar, salt, and red pepper flakes in a blender until smooth, about 2 minutes.
Transfer to a heavy 12-inch skillet and bring to a simmer.
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.
Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.
Ingredients
Directions
Cook pasta in a 6- to 8-quart pot of boiling salted water.
Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, vinegar, salt, and red pepper flakes in a blender until smooth, about 2 minutes.
Transfer to a heavy 12-inch skillet and bring to a simmer.
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.
Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.
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