Whole Grain Einkorn Linguine with Roasted Pepper and Almond Pesto
Recipes
This pasta, somewhat of a hybrid between a pesto and a Spanish romesco sauce, stands on its own as a meal, but it would also make a beautiful side dish for a summer grill.
Ingredients
- 2 large red bell peppers
- 12 ounces jovial Whole Grain Einkorn Linguine
- 4 cloves garlic, chopped
- ¼ cup almonds, toasted
- ½ tsp. sea salt
- ½ cup basil leaves
- 2 tbsp. jovial Reserve Blend Extra Virgin Olive Oil
- 2 tsp. lemon juice
- ½ cup grated Parmigiano-Reggiano cheese
Instructions
- Bring a large pot of salted water to a boil.
- Heat a grill or gas burner to high. Char the peppers on all sides, about 10 minutes total, and transfer to a paper bag until cool enough to handle.
- While peppers are cooling, cook linguine for 11 minutes and drain. Return pasta to the pot off the heat.
- While pasta is cooking, pulse together garlic, almonds and salt in the bowl of a food processor (or pound them to a paste in a mortar and pestle) until finely chopped. Then add the basil leaves and pulse again.
- Remove peppers from the bag and peel the skins off. Transfer to a cutting board, cut in half lengthwise, and scrape out seeds and stems. Add peppers to the food processor and pulse until a paste forms. Drizzle in olive oil and lemon juice, and pulse until incorporated. Add cheese and pulse again. Season to taste with additional salt if desired.
- Serve warm or cool.
