Romesco Sauce with Whole-Grain Pasta & Parmesan

Preheat oven to 400 degrees F. Lightly oil a baking sheet. Cut bell peppers in half lengthwise; remove stems, seeds, and membranes. Place the pepper halves, cut sides up, on the prepared baking sheet. Roast 45 minutes or until the peppers are soft and the skins can be easily removed. Place the peppers in a bowl and cover with plastic wrap. Let stand 30 minutes or until cool enough to handle. Peel off and discard the skins.

For sauce, combine the roasted peppers, the tomatoes, almonds, oil, 2 tablespoons parsley, the sherry vinegar, honey, garlic, salt, and smoked paprika in a blender or food processor. Cover and blend or process until nearly smooth. (The sauce will be a little course in texture from the almonds.)

Transfer the sauce to a medium saucepan. Bring to boiling; reduce heat. Simmer 20 minutes.

Meanwhile, cook pasta according to package directions; drain. Serve the sauce over the pasta and sprinkle with Parmesan. If desired, garnish with additional parsley.