Romanesque Sauce

1. 1

   Cut Peppers in half, remove seeds and sear over a burner or under the broiler until thoroughly charred and black.

2. 2

   Place in paper bag and allow to sit for 5 minutes.

3. 3

   When cool, gently peel off the skin.

4. 4

   Meanwhile, place garlic cloves in blender or food processor and mince.

5. 5

   For lemon zest, carefully remove the outer skin, not the bitter tasting white layer, with a vegetable peeler or a grater.

6. 6

   Add peppers, almonds and lemon zest to blender and mix until coarsely chopped.

7. 7

   Spoon over hot or cold pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.