Red Pepper Pasta

Ingredients

• 1 box dried penne
• 1 bunch fresh parsley stalks included
• 1 cup extra virgin olive oil
• 1 clove garlic
• 1 jar roasted red pepper with juice
• 1 handful almonds
• 1 pinch chili flacks
• 1 tbsp red wine vinegar
• 1 cup cottage cheese
• 1 tsp salt adjust to taste
• 1 tsp black pepper adjust to taste

Directions

1. Cook the pasta in a large pot of salted boiling water according to the packet instructions.
2. Blend the parsley (including the stalks) with enough extra virgin olive oil to form a bright green oil. Transfer to a clean jar and set aside.
3. Without cleaning the blender, add the peeled garlic, jarred peppers with their juice, almonds, chili flakes, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and half of the cottage cheese. Blend until smooth and creamy.
4. Drain the pasta, saving a cup of the cooking water, then return the pasta to the pot. Add the pepper sauce and toss together over low heat, adding a splash of the reserved cooking water if needed to loosen. Season well with sea salt and black pepper.
5. Serve the pasta on plates, topping with spoonfuls of the remaining cottage cheese. Drizzle with the parsley oil to finish. Store leftover oil in the fridge for up to 3 days, or freeze in an ice cube tray for future use.