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Easy prep
20 minutes

Fresh Penne Pasta in Romesco Sauce

with Kale, Tomato & Toasted Almonds

Cooking time

20 minutes

Servings

2/4

Calories

790 /serving

The crackle of warm toasted almonds instantly lifts the energy at the table when you dig into this cozy pasta concoction on a cold night. The topping of slivered nuts finds its echoes in the romesco sauce, inspired by the Catalonia region of Spain, which you’ll easily pull together from creamy almond butter, sun-dried tomato pesto and ajvar, a tangy preserve of roasted red peppers. Add pre-chopped kale and tomatoes, plus tubes of fresh penne cooked al dente, and garnish with a generous heart.

We will send you:

  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 2 Tomatoes
  • 100g Chopped kale
  • 25g Sliced almonds
  • 15ml Red wine vinegar
  • 225g Fresh penne rigate
  • 30ml Ajvar
  • 60g Sun-dried tomato pesto
  • 30g Almond butter
  • 10g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Sulphites, Cashews, Almonds, Wheat

You will need:

Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
42 g
Saturated Fat
5 g
Sodium
730 mg
Total Carbs
86 g
Sugars
8 g
Protein
24 g
Fibres
10 g
Preparation
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Toast the almonds
While the pasta boils, heat a large, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate; season with a pinch of the spice blend. Reserve the pan.
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Mise en place & make the romesco sauce
Finely chop the parsley leaves and stems. Small-dice the tomatoes. In a medium bowl, make the romesco sauce by combining the almond butter and ⅔ of the red wine vinegar; stir until smooth. Add the sun-dried tomato pesto, ajvar, ½ the parsley, ½ the reserved cooking water, as much garlic as you’d like and a generous drizzle of olive oil; season with ½ the remaining spice blend and S&P to taste; stir to combine.
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Combine the pasta
In the reserved pan, heat a drizzle of oil on medium-high. Add the kale and tomatoes. Cook, stirring frequently, 3 to 4 minutes, until the kale has wilted; season with the remaining spice blend. Add the cooked pasta and romesco sauce; stir to combine and season with S&P to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your bowls. Garnish with the remaining parsley and toasted almonds. Bon appétit!