You may also like
Categories:
whole almonds sesame seeds red peppers olive oil red wine vinegar lemon juice cayenne fettuccine chickpeas parsley
Viewed: 80 - Published at: 6 years agoIngredients
- 1/2 cup whole almonds
- 1/4 cup sesame seeds
- 1 14-oz. jar roasted red peppers, drained and rinsed (about 1 cup), or 4 roasted red peppers, skinned and seeded
- 5 Tbs. olive oil
- 1 Tbs. red wine vinegar
- 1 Tbs. fresh lemon juice
- 1/4 tsp. cayenne
- 1 lb. fettuccine
- 1 15-oz. can chickpeas, drained and rinsed
- 1 9-oz. jar water-packed artichoke hearts, quartered (about 8 hearts)
- 1/4 cup chopped parsley
Method
- Toast almonds in skillet over medium-high heat 3 minutes, or until lightly browned, stirring often.
- Toast sesame seeds 1 minute, or until golden.
- Cool.
- Cut peppers into thin strips.
- Blend 1/2 cup pepper strips with almonds, oil, vinegar, lemon juice and cayenne in food processor.
- Add sesame seeds, and pulse to combine.
- Cook pasta according to package directions.
- Drain, and reserve 1/2 cup cooking water.
- Transfer pasta to serving bowl.
- Add reserved cooking water, red pepper mixture, chickpeas, artichokes, parsley and remaining red pepper strips.
- Toss to combine.
- Season with salt and pepper, and serve.
