Pasta with Roasted Pepper–Manchego Pesto
- Makes4 servings
- Cook Time30 minutes
- 1
The idea for this pesto came from Spanish romesco, a heady sauce that counts nuts, olive oil, smoked paprika and dried ñora chilies among its ingredients. In keeping with the Spanish theme, we use Manchego cheese, a semi-hard aged sheep’s-milk cheese with grassy notes, a subtle piquancy and a salty-savory finish. A generous dose of oregano adds bold herbal flavor and freshness.
In a food processor, pulse the Manchego to the texture of coarse sand; transfer to a bowl. Process the almonds, oregano, paprika, ¾ teaspoon salt and ½ teaspoon pepper until finely chopped, scraping the bowl.
Add the Manchego and half the oil, then process until smooth. Add the peppers and remaining oil; pulse until creamy. Cook the pasta in a large pot of salted water until al dente. Reserve 1 cup water, then drain. Toss the pasta with the pesto, adding cooking water as needed to help the sauce cling. Season with salt and pepper.
