Romesco and goat's curd fettuccine

Swap pesto for romesco in this pasta.
Swap pesto for romesco in this pasta. Photo: Katrina Meynink
Dietary
Vegetarian

I recommend double-batching this romesco. It is the gift that keeps on giving. Some romescos are smooth, but I like to keep it as a pesto consistency, a bit of robust chunkiness goes so well on silky pasta, and ditto sandwiches the next day or dolloped through a salad. This recipe makes a little extra sauce which keeps for about 10 days. Store as you would a pesto, covered with a splash of olive oil to prevent it drying out, in an airtight container in the fridge.

Ingredients

2 x marinated red peppers (jarred roasted capsicum), deseeded and roughly chopped

1 cup smoked almonds, roughly chopped

2 cloves garlic, crushed

scant ¼ cup sherry vinegar

2 tbsp brown sugar

½ cup olive oil

1½ tsp sweet smoked paprika

pinch cayenne pepper or chilli flakes

To serve

75-115g egg fettuccine per person

85g goat's curd

2 tbsp herbs, such as basil, marjoram or flat-leaf parsley

Method

1. To make the romesco, place all ingredients into a blender and blitz to a pesto consistency. If it seems really thick, simply thin out with a little water or olive oil, adding it a tablespoon at a time. Season with salt and pepper.

2. Cook the pasta according to packet instructions. Strain and return to the saucepan, adding half the romesco. Using tongs, work the romesco over the pasta. Crumble over the goat's curd while it is still nice and warm.

3. Divide the pasta among serving plates, top with about 1 tablespoon of extra romesco per serve and scatter with herbs. Season again with salt and pepper and serve.

If you like this recipe, try my creamy pumpkin and blue cheese pasta