Ingredients
1
lb corkscrew pasta such as rotini
1
slice firm white sandwich bread, toasted
1
(7-oz) jar roasted red peppers, drained
1/4
cup roasted salted almonds (not smoked)
1/2
cup reduced-sodium chicken broth
1/4
cup extra-virgin olive oil
1
tsp Sherry vinegar, or to taste
3/4
tsp salt, or to taste
1/4
tsp dried hot red-pepper flakes, or to taste
10
oz frozen baby peas (2 cups)
1/4
cup finely grated Parmigiano-Reggiano plus additional for serving
Directions
1.
Begin to cook pasta in a 6- to 8-quart pot of boiling salted water.
2.
Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.
3.
When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.
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