Gazpacho Pasta Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
SERVES 4 TO 6
Ingredients:
Salt
1 pound penne pasta or whole-wheat penne pasta
2 pints grape tomatoes
2 medium zucchini, chopped into ¼-inch dice
¼ to ⅓ cup plus 2 tablespoons EVOO (extra-virgin olive oil), divided
Black pepper
3 to 4 celery stalks from the heart, finely chopped
1 cup fresh flat-leaf parsley leaves, two large handfuls, chopped
¼ cup fresh cilantro leaves, a small handful, chopped
½ cup sliced almonds, toasted
1 garlic clove, minced
Zest and juice of 1 lime
2 to 3 pimientos or roasted red peppers, chopped
A few dashes of hot sauce
Sliced scallions, for garnish
Grated manchego cheese or Pecorino Romano cheese, for topping
Method:
Preheat the oven to 425°F and bring a large pot of water to a boil over high heat.
Salt the water and cook the pasta to al dente. Heads up: Reserve a cup of starchy cooking water just before draining.
Scatter the tomatoes and zucchini onto a rimmed baking sheet and drizzle them with about 2 tablespoons of EVOO and some salt and pepper.
Roast in the oven until the tomatoes have burst and the zucchini is tender, about 20 minutes.
Meanwhile, to a food processor add the celery, parsley, cilantro, almonds, garlic, and lime zest and juice.
Turn on the food processor and stream in EVOO, about ¼ to 1/8 cup. A splash of water or vegetable stock can help the pesto move in the processor.
Toss together in a large bowl the pasta, pesto, reserved cooking water, pimientos or roasted peppers, and roasted tomatoes and zucchini.
Season with hot sauce and toss to combine. Garnish with scallions and grated cheese.
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| Gazpacho Pasta Recipe |
