Broccolini with Romesco & Toasted Almonds

• Prep Time: 1 hour • Yields: 4-6 servings

Ingredients:

2 bunches broccolini

1 bell pepper, roasted, peeled

½ cup sundried tomatoes, rehydrated, drained

1 tbsp. smoked paprika

2 cloves garlic

1 tbsp. fresh parsley, chopped

1 tbsp. red chili pepper flakes

1 tbsp. salt

1 tbsp. black pepper, ground

3 tbsp. olive oil

½ cup sliced almonds, toasted

Equipment:

Food processor

Large pot

Colander

Method:

1. Place roasted pepper, sundried tomatoes, spices, and oil into food processor, purée until smooth.

2. Trim ends of broccolini and add to salted, boiling water. Cook for 3 -5 minutes until “al dente.” Then, drain well in colander.

3. To serve, place broccolini on a serving platter. Top with romesco sauce and toasted almonds.

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