This is a recipe I adapted from Aarti Paarti. I like this pasta but I think I like saying "Muhammara" more. This is very quick. It is based on the Syrian dip Muhammara which is comprised of roasted red peppers, walnuts and pomegranate molasses. You can find pomegranate molasses in Arab or Indian grocery stores. I got mine from Iqbal in Thorncliffe. This is a bit sour so if you want less of a sour bite you can reduce the lemon juice. It is not a smooth pasta sauce. If you would like it more smooth you can grind the walnuts in the spice grinder and then add it to the sauce. The original recipe called for 1/2 cup extra virgin olive oil which seemed like a crazy amount to add to me so I cut this in half. In the video on the website, Aarti adds sundried tomatoes. I only have the dried ones so I used those. This made quite a lot of sauce. You can use the leftovers as a dip. Next time I'm going to reduce the amount of walnuts to try to reduce the fat.
Adapted from Aarti Paarti
2 cups whole wheat rotini pasta
6 roasted red peppers
3/4 cups toasted walnuts, grind in spice grinder (I had just over 1/2 cup)
1/3 cups dried julienne sundried tomatoes, soaked in hot water
2 tsp pomegranate molasses
2 tsp cumin powder
1/4 tsp smoked paprika (I only had regular paprika)
1/4 cup extra virgin olive oil
Juice of half a lemon
salt and freshly ground pepper to taste
4 garlic cloves, peeled
2 small zucchini, cut into 1/2 inch moons
Bring a large pot of salted water to boil. Add the rotini and boil for 8 minutes.
In a food processor add red peppers, walnuts, sundried tomatoes (excluding soaking liquid), cumin powder, paprika, olive oil and lemon juice.
When the pasta has boiled for 8 minutes, add the zucchini and garlic and boil for another 2 minutes or until zucchini is done. Add the garlic to the sauce and process in food processor. Season sauce with salt and pepper.
Drain pasta and zucchini. Return to pot and add desired amount of sauce.