
15 mins
20 mins
Serves 4
Cavatelli with Ricotta and Romesco Sauce
Ingredients
- 450 g (16 oz) Italpasta Artisan Cavatelli
- 2 jarred roasted red peppers
- 1 cup (250 mL) canned finely chopped tomatoes (with juice)
- 1/4 cup (60 mL) blanched almonds
- 1 tbsp (15 mL) lemon juice
- 2 cloves garlic
- 1 tsp (5 mL) paprika
- 1/2 tsp (2 mL) salt and pepper
- 1/4 cup (60 mL) olive oil
- 1.5 cups (375 mL) ricotta cheese
Instructions
- Cook cavatelli according to package directions. Reserve 1/4 cup (60 mL) pasta water; drain.
- Meanwhile, in blender, purée red peppers, tomatoes, almonds, lemon juice, garlic, paprika, salt and pepper until smooth.
- In large skillet set over medium heat, heat oil. Stir in romesco sauce; bring to a boil. Cook for 3 to 5 minutes or until slightly thickened.
- Stir in cavatelli and reserved pasta water. Toss until well coated. Top with ricotta.
Tips
Tips: Garnish pasta with chopped fresh parsley, fresh torn basil, sun-dried tomatoes and almonds if desired.
Nutritional Analysis
Calories: 770kcalCarbohydrates: 95gProtein: 28gFat: 32gSaturated Fat: 10gCholesterol: 45mgSodium: 550mgFiber: 6gSugar: 7g