Ingredients
- 150g flaked almonds
- 250g cherry tomatoes
- 400g (approx 5) red peppers, roasted
- 1 tbsp red wine or apple cider vinegar
- 3 cloves garlic
- 1½ tsp smoked sweet paprika
- Juice of ½ lemon
- 8 basil leaves
- 2 tbsp chopped flat leaf parsley
- Sea salt
- 2 tbsp olive oil
- To Serve: 500g just-cooked pasta and 300g broccoli spears
Place a heavy-based pan on a medium high heat. Toast the flaked almonds, in batches if necessary. Stir and move them so that they don’t burn. Some smokiness is fine, though. Tip them into the bowl of a food processor.
Increase the heat and place the whole cherry tomatoes in the pan. Leave them to blister and char a little. Place them in the food processor along with the drained red peppers, the vinegar, garlic, paprika, salt, lemon juice, herbs and olive oil. Blitz till it forms a uniform chunky paste. Taste for seasoning. Stir the sauce through hot pasta and serve right away with the broccoli on the side. Store any leftovers in a jar in the fridge for up to a week.