Rotini With Spicy Red Pepper and Almond Sauce

• 8 oz whole-wheat rotini (spiral) pasta

• ½ C whole natural almonds, unsalted

• 1 jar (12 oz) roasted red peppers

• 1 Tbsp garlic, roughly chopped (about 2–3 cloves)

• ⅛ tsp ground cayenne pepper

• 1 tsp paprika

• 1 Tbsp dried basil or parsley

• 1 tsp red wine vinegar

• ½ tsp salt

• Ground black pepper, to taste

Directions

• 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 each).