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Romesco Pasta Salad with Basil and Parmesan

Claire Saffitz
  • minutes
  • Serves 8

INGREDIENTS

1 cup

Basil, leaves

2

Garlic cloves

1

Lemon, Zest and juice of

1 lb

Tomatoes, mixed ripe

1 lb

Fusilli giganti

1

Kosher salt

1 tsp

Red pepper flakes

4

Red peppers from a jar, whole roasted

5/8 cup

Olive oil, extra-virgin

1 cup

Walnuts, raw

3 oz

Bread, country-style

4 oz

Parmesan