Sunflower Seed & Red Pepper Rigatoni

Yes it’s not baking, nor is it Sunday.  But a girl’s gotta share when a girl’s gotta share.

This is seriously the easiest weekday night dinner ever!  Paul, who loves (well, maybe adores), pasta was looking forward to this.  This takes absolutely no effort, and very little time.  It’s perfect if you want a home cooked meal after a long work day.

Notes:  As always, I used way more garlic than called for (3 cloves as opposed to 1).  I also forgot to check what kid of vinegar the recipe called for, and did I have red wine vinegar?  Of course not.  So I used white wine vinegar.

Here’s just a few things I’d change…  the sunflower seeds were very nutty, but I think I would try walnuts next time.  I just love the flavors of walnuts.  I would also add about a 1/4 cup of dry white wine to add another layer.  Daringly (not, really) we sprinkled red pepper flakes on top for a bit of heat.

Bon apetit!

Sunflower Seed & Red Pepper Rigatoni (recipe care of rachelraymag.com)

Pasta.jpg

INGREDIENTS:  12 oz. roasted red peppers, 1 cup 1/2-inch bread cubes, 1 cup sunflower seeds, 1/3 cup extra virgin olive oil, 1 1/2 teaspoons red wine vinegar, 1 clove garlic, 1 lb rigatoni, chopped fresh parsley and grated parmesan, for garnish

DIRECTIONS:  In food processor, puree peppers, bread, sunflower seeds, olive oil, vinegar, and garlic; season.  In large pot of boiling water, cook pasta; drain, reserving 1/2 cup cooking water.  In pot, stir pasta and sauce over low, adding cooking water if too dry.  Season; garnish.

“Go Nuts!  Sunflower seeds add nuttiness this take on romesco sauce – but any nut you have on hand (almonds, walnuts, pecans, etc.) would taste, too!”

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