Thursday, March 3, 2011

Rigatoni Pasta with Roasted Red Peppers, Almonds and Breadcrumbs

This is a Giada DeLaurentis recipe.  Such an easy quick dinner which is really tastey.  The only change I made to the recipe is to add a little chopped parsley for color. 


1 pound rigatoni pasta
3 cups purchased garlic-flavored croutons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
3/4 cup extra-virgin olive oil
1 tablespoon fresh chopped parsley 


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers, olive oil and parsley. Toss to combine and serve.

No comments:

Post a Comment

Everyday Sisters LOVES hearing from you, please leave a comment.