Almost Paleo Pasta with Speedy Romesco Sauce

1 lb pasta such as rotini (or use some other short pasta)

1 slice firm white Gluten Free sandwich bread, toasted (I used 2 slices of Canyon Bakehouse as they're small)

1 (7 ounce) jar roasted red pepper, drained

¼ cup roasted salted almonds (not smoked)

1 large garlic clove

½ cup reduced-sodium chicken broth

¼ cup extra virgin olive oil

1 tsp sherry vinegar, or to taste

¾ tsp salt

¼ tsp dried hot red-pepper flakes, or to taste

10 oz bag prozen baby peas

¼ cup grated Dairy Free Parmesan cheese (like Violife or Follow Your Heart)

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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Almost Paleo Pasta with Speedy Romesco Sauce