Ingredients
| 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 |
Directions
- 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.
