PEPPADEW PESTO SPAGHETTI WITH FETA AND ARUGULA
Peppadews are substituted for the usual roasted red peppers in this riff on romesco.
Provided by Martha Stewart
Categories Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- Pulse Peppadews and brine, almonds, and garlic in a food processor until finely chopped. With machine running, add olive oil to form a loose paste.
- Cook spaghetti in a pot of generously salted water until al dente. Drain pasta, reserving 1/2 cup pasta water, and toss both with Peppadew paste, salt, and pepper. Fold in feta and arugula.
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