7 ounces
bean pasta (see note), cooked according to package directions, and drained
1 pound fresh or frozen peas
8 scallions, thinly sliced
1 cup fresh mint leaves, chopped
For the Romesco sauce:
1 cup no-salt-added tomato sauce or 1 large tomato, chopped
3 cloves garlic
2 teaspoons pure ancho chili powder
1 large red bell pepper or 2 roasted red bell peppers, chopped
1/4 cup water
2 tablespoons sherry vinegar
2 tablespoons raw almonds
