Romesco Pasta Salad with Burrata

giadzy.com

Donna

subheading: For The Sauce:

1 (16oz) jar of roasted red bell peppers, drained

½ cup whole roasted unsalted almonds

1 garlic clove, smashed and peeled, optional

1 teaspoon lemon zest, from 1 lemon

3 tablespoons freshly squeezed lemon juice, from 1 lemon

1 teaspoon paprika

¾ teaspoon kosher salt

½ cup extra virgin olive oil

subheading: For The Pasta Salad:

1 pound short pasta, such as penne, farfalle or rigatoni, cooked and cooled

2 ½ cups baby arugula

2 ½ cups cherry tomatoes, halved and divided

8oz burrata cheese, drained well on paper towel

½ teaspoon kosher salt

Red pepper flakes, optional

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