About the Recipe
spicy and crunchy pair together nicely to create this dish�s unique sauce
8 oz whole-wheat rotini (spiral)
� C whole natural almonds,
1 jar (12 oz) roasted red peppers
1 Tbsp garlic, roughly chopped (about
1/8 tsp ground cayenne pepper
1 tsp paprika
1 Tbsp dried basil or parsley
1 tsp red wine vinegar
� tsp salt
Ground black pepper to taste
1 In a 4-quart saucepan, bring 3 quarts of water to a
boil over high heat.
2 Add pasta, and cook according to package
directions for the shortest recommended time, about
10 minutes. Drain pasta.
3 While the pasta cooks, toast almonds in a toaster
oven or regular oven at 350 �F until lightly toasted,
about 5�8 minutes. Set aside to cool.
4 Meanwhile, in a food processor or blender, add
roasted red peppers and liquid, garlic, cayenne
pepper, paprika, basil, vinegar, salt, and pepper.
Blend until smooth, 1�2 minutes.
5 Add cooled almonds to the sauce in the processor.
Pulse until the almonds are chunky.
6 After draining the pasta, return to pot. Add almond
sauce. Toss until pasta is well coated.
7 Divide into four equal portions (about 2 cups).