Make this pasta dish as a quick weeknight meal or to pair with grilled chicken or fish.
Ingredients: · 10 1/2 ounces dried pasta, any shape · 1 bunch Italian parsley (1 ounce) · 1 clove fresh garlic · 16-ounce jar roasted red peppers · 2/3 cup blanched almonds · 1/2-1 teaspoon dried red chili flakes · Generous 1/2 cup cottage cheese |
Instructions:
1. Cook the pasta according to the package instructions.
2. Blitz the parsley (stalks and all) in a blender with enough extra-virgin olive oil to make a vibrant green oil, then pour into a clean glass jar.
3. Peel the garlic and place in the blender with the roasted red peppers (juice and all), almonds, chili flakes, 2 tablespoons olive oil, 1 tablespoon red wine vinegar and half the cottage cheese. Blitz until super-smooth.
4. Drain the pasta, reserving a cup full of starchy, cooking water, then return it to the saucepan. Pour over the pepper sauce and toss together over the heat, thinning with a splash of water, if needed, then season to perfection with sea salt and black pepper.
5. Divide between serving plates, dot over the remaining cottage cheese, then drizzle with parsley oil to taste, keeping the rest in the fridge for up to three days, or freezing in an ice cube tray for future meals.
Source: “Jarred Pepper Pasta”. Recipe. www.goodmorningamerica.com. Jaime Oliver - Simply Jamie: Fast & Simple Food, cookbook. Web. 7 Jan. 2025.
By Recipe Contributor
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