Pasta With Speedy Romesco Sauce

• 1 lb corkscrew pasta such as rotini
• 1 slice firm white sandwich bread, toasted
• 1 (7-oz) jar roasted red peppers, drained
• 1/4 cup roasted salted almonds (not smoked)
• 1 large garlic clove
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Sherry vinegar, or to taste
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon dried hot red-pepper flakes, or to taste
• 10 oz frozen baby peas (2 cups)
• 1/4 cup finely grated Parmigiano-Reggiano plus additional for serving

1. Begin to cook pasta in a 6- to 8-quart pot of
2. .
3. Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.
4. When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.

pasta, bread, red peppers, almonds, garlic, chicken broth, extravirgin olive oil, sherry vinegar, salt, pepper, peas

Taken from www.epicurious.com/recipes/food/views/pasta-with-speedy-romesco-sauce-233980 (may not work)