Roasted Red Pepper Linguine With Tenderstem

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Cut the Romano pepper[s] in half (scrape the seeds and pith out with a teaspoon) and chop into large pieces 

Cut the tomato[es] into wedges

Add the pepper and tomato to a baking tray, drizzle with olive oil and put in the oven for 20 min or until softened 

Meanwhile, boil a kettle 

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving 50ml [100ml] of the starchy pasta water

Return the linguine to the pot and keep warm 

Meanwhile, peel the garlic 

Chop the Tenderstem broccoli into bite-sized pieces

Add the Tenderstem broccoli and garlic to the baking tray, drizzle with olive oil and return the tray to the oven for 10-15 min or until softened 

Meanwhile, dissolve the 1/2 [1] vegetable stock cube in the reserved pasta water

When the broccoli is almost done, remove the tomato, pepper and garlic and transfer straight to a food processor

Leave the Tenderstem broccoli on the tray 

Add the flaked almonds to the baking tray and return the tray to the oven for 5 min further

Meanwhile, add the hazelnuts, red wine vinegar, smoked paprika, vegetable stock, 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and pepper to a food processor 

Give everything a blitz until smooth – this is your romesco sauce

Add the romesco sauce to the linguine and give everything a good old mix up 

Tip: if cooled, reheat the romesco linguine over a medium heat with a splash of water for 1 min