Green Romesco Pasta Salad

• 份量: 6-8
• 总时间: 45 mins

配料

1 ½ pounds (4 large) green bell peppers

½ - 1 serrano chile

1 garlic clove

1 bunch cilantro

1 pound snap peas

½ cup olive oil

½ cup (3 ounces) pepitas

2 teaspoons coriander seeds

3 tablespoons sherry vinegar, plus more to taste

Kosher salt

12 ounces mezzi rigatoni

步骤

1. Make the romesco:

Char 4 green bell peppers by placing them directly on the open flame of your stovetop burners or under a broiler on a baking sheet. The timing of this will depend largely on what method you use and how strong your heat source is! In both instances, rotate the peppers as soon as they become blackened. Char every side, including the tops. Transfer to a bowl and cover with plastic wrap (or just cover the sheet pan, if you used the broiler), which will help the peppers steam a bit and loosen the skins.

When cool enough to handle, peel the charred skins off the peppers and discard, along with the interior seeds. (Don’t drive yourself crazy– some seeds are totally fine.)

Transfer flesh to the bowl of a food processor, along with ½ cup olive oil, ½ cup pepitas, 1 teaspoon coriander seeds, 3 tablespoons sherry vinegar, ½ serrano chile, and 2 ½ teaspoons salt. Finely grate 1 clove garlic into the food processor. Rip up one bunch cilantro, including any tender stems, reserving some for serving, and add to the processor.

Blend, pulsing in short bursts, until mixture is broken down into a thick, creamy sauce. Season to taste with salt. If you want it spicier, add the remaining serrano chile and blend to combine. Transfer to the refrigerator.

2. Make pasta:

Bring a large pot of water to a boil and salt very, very generously. Add 12 ounces mezzi rigatoni.

While the water boils and pasta cooks, slice 1 pound snap peas crosswise as thinly as you can, adding them to the pot when the pasta is 3 minutes shy of package directions. Cook for an additional 1-2 minutes, until peas are crisp-tender and pasta is al dente.

Drain pasta and peas and rinse immediately under cold water.

3. Assemble and serve:

Toss pasta with romesco and season with salt, pepper, and additional sherry vinegar. Chill before serving. Adjust with more vinegar and add reserved cilantro before serving.