Romesco pasta salad with basil and Parmesan cheese recipe

Ingredients for Romesco pasta salad with basil and parmesan

• 120 g raw walnuts

• 85 g country-style bread, crust removed, cut into 2.5 cm pieces (about 180 g)

• 4 whole roasted red peppers from a jar

• zest and juice of 1 lemon

• 2 garlic cloves

• 5 ml crushed red pepper flakes, divided

• 150 ml extra-virgin olive oil

• kosher salt (to taste)

• 450 g fusilli giganti (large spiral-shaped pasta) or medium shell pasta

• 450 g mixed ripe tomatoes, cut into bite-size pieces (about 360 g)

• 115 g Parmesan, finely chopped

• 30 g basil leaves, torn if large

How to make Romesco pasta salad with basil and parmesan

1. Preheat the oven to 180°C (fan) / 190°C (conventional). Toast the walnuts on a rimmed baking tray, tossing halfway through, until golden brown, about 10–12 minutes. Allow to cool.

2. Meanwhile, process the bread in long pulses in a food processor until coarse crumbs form (you should have about 250 g). Transfer the crumbs to a small bowl.

3. Purée the roasted red peppers, lemon juice, garlic, ½ tsp red pepper flakes, and about a quarter of the cooled walnuts in the food processor (no need to clean it) until smooth. With the motor running, very gradually stream in 125 ml of oil. Process until thick, then season the romesco dressing generously with salt.

4. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water to stop the cooking and remove surface starch, which helps prevent the pasta from becoming gummy. Shake off any excess water and transfer the pasta to a large bowl. Toss the pasta with half of the romesco dressing to coat and set aside. Finely chop the remaining walnuts and set aside.

5. Heat the remaining 2 tbsp oil in a medium saucepan over medium heat. Add the breadcrumbs, lemon zest, and remaining ½ tsp red pepper flakes. Stir often until the breadcrumbs are golden, about 5–7 minutes. Remove from heat.

6. Toss the reserved pasta with the remaining dressing, then gently fold in the tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle the breadcrumb mixture over the pasta and top with fresh basil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.