Romesco Pasta Salad


1 12 oz jar Pastene Roasted Peppers, drained
zest and juice of 1 lemon
2 tsp Pastene Minced Garlic
1 tsp red pepper flakes, divided
1 cup roasted walnut pieces
½ cup plus 2 Tbsp Pastene Extra Virgin Olive Oil
1 cup Pastene Plain Breadcrumbs
kosher salt to taste
16 oz Pastene Italian Farfalle
1 lb mixed ripe tomatoes, cut into bite-size pieces, about 3 cups
4 oz parmesan reggiano, finely chopped
1 cup basil leaves, torn


  • Purée roasted red peppers, lemon juice, garlic, ½ tsp. red pepper flakes, and about ¼ cup of the walnuts in food processor until smooth. With the motor running, very gradually stream in ½ cup oil. Process until thick and season with salt.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and rinse under cold water. Shake off excess water and transfer to a large bowl. 
  • Toss pasta with half of the sauce to coat; set aside. Finely chop remaining walnuts and set aside.
  • Heat remaining 2 Tbsp. oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining ½ tsp. red pepper flakes, stirring often, until breadcrumbs are golden, 5 to 7 minutes. Remove from heat.
  • Toss reserved pasta with remaining dressing, then fold in tomatoes, parmesan, and reserved walnuts. Sprinkle breadcrumb mixture over pasta and top with basil.

Product Used

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