Whole Grain Pasta With Almond Romesco And Garlic Green Beans

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Smoky Spanish romesco sauce offers a nice change from regular tomato sauce. Garlicky beans and a garnish of egg complete this unique dish.

Credit to Chef Thomas Horner, Hook & Plow, Seattle Waterfront Marriott


  • 5 lbs. Barilla Whole Grain pasta
  • 15 lbs. halved Roma tomatoes
  • 8 large quartered red bell peppers
  • 9 oz. garlic cloves
  • 5 1/3 cups olive oil
  • as needed Kosher salt
  • 8 slices bread
  • 19 oz. toasted and ground whole almonds
  • 2 2/3 cups red wine vinegar
  • 4 tsp. Spanish paprika (pimenton)
  • as needed red pepper flakes
  • 2 qts. chicken or vegetable stock
  • 12 halved garlic cloves
  • 1 1/2 cups extra-virgin olive oil
  • 6 Tbsp. chopped parsley
  • 3 lbs. 1-inch bias cut yellow and green beans
  • 24 eggs
  • as needed grated Parmesan cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

To make the romesco: Spread the tomatoes, peppers, and 9 oz of the garlic on sheet pans. Brush with oil and season with salt. Bake in a 425-degree oven until the garlic is golden, 15 to 20 minutes. Allow the vegetables to cool slightly. Meanwhile, toast the bread. Scrape the vegetables and any juices into a large container. Working with an immersion blender or in batches in a robocoupe, puree the vegetables.

Step 3

Add the toasted bread (broken into pieces), almonds, vinegar, and paprika. Season with red pepper flakes. Puree until finely ground, then drizzle in the 5 cups oil while blending. Add the stock, if desired. Season as needed. Refrigerate until needed.

Step 4

For each serving, to order: Reheat 2 cups pasta in simmering water. Fry or poach an egg. Warm 4 oz. romesco in a pan and mound it in the bottom of a bowl. Warm 1 Tbsp oil in a pan with 1/2 clove garlic until the garlic browns. Add 2 oz. beans and the warm pasta. Toss and then twirl the mixture on top of the romesco. Top with the egg and garnish with 1/2 tsp parsley and some Parmesan.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Whole Grain Linguine
  • Whole Grain Penne
  • Whole Grain Spaghetti
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 1214
Calories from Fat 738
% Daily Value*
Total Fat 82g
Saturated Fat 11g
Trans Fat 0g
Cholesterol 187mg
Sodium 568mg
Total Carbohydrate 96g
Dietary Fiber 18g
Sugars 16g
Protein 29g

Vitamin A 75%
Vitamin C 175%
Calcium 17%
Iron 35%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.