Broccolini with Romesco & Toasted Almonds

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


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



Food processor
Large pot



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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