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Image by Vitolda Klein
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Romanesco Sauce w/ Sauteed Chickpeas & Parsley

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Romesco Sauce w/ Sautéed Chickpeas and Parsley

A delicious (and easy) recipe you can make on your own to pair with our Slow BBQ Lamb w/ Caramelized Sweet Potato ravioli.


12oz. package of our Slow BBQ Lamb w/ Caramelized Sweet Potato ravioli

9 oz. jar of our Arugula Pistachio Pesto

2 Roasted Red Peppers

1 tbsp Fresh Flat Leaf or Italian Parsley

1/4 cup tomato paste

2-3 cloves of garlic

2 tblsp Sherry Wine vinegar

1/2 cup Olive Oil

3/4 cup raw almonds

1 tsp smoked paprika

6 oz. canned cooked chickpeas


Roasted Red Peppers

If you have a gas stove at home, this is easy.  If you don't, you can always buy roasted red peppers at the grocery store.  If you are someone with a gas stove, just place your red pepper on the burner and turn as the sides start to char - or turn black.

Don't let it catch on fire!

Once it's nice and roasted, you can peel off the skin and remove the seeds.

Set the peppers aside for the next step

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Almonds, Parsley, Garlic, Smoked Paprika, Tomato Paste, Sherry Vinegar & Olive Oil

Before your start this, get a pot of water boiling for your ravioli and following the cooking instructions on the back of the pack.

Now, after you've roasted, peeled, and gutted your red pepper, add it to a food processor with 3/4 cup almonds, 1 tbls parsley, 3 cloves of garlic, 1 tsp smoked paprika, 1/4 cup tomato paste, 2 tbls Sherry Vinegar, 1/2 cup olive (do this last) and blend away!

If you need to, you can add some water to loosen the sauce.

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Sautee Chickpeas with Parsley & Garlic

Add olive to a sautée pan, add chickpeas, minced garlic, and some fresh flat leaf parsley.  Sautée for 2-3 minutes.

Fold chickpeas into romesco sauce and spread over our Slow BBQ Lamb w/ Caramelized Sweet Potato ravioli.

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Our Arugula Pistachio Pesto

Your ravioli have been boiled and your sauce has been made - now for the finishing touches!

Add a dollop of our Arugula Pistachio Pesto.


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