Creamy Romesco Pasta with Burrata

In a blender or food processor, combine the roasted red peppers, sun-dried tomatoes, 1/4 cup olive oil, walnuts, 1/2 cup Parmesan cheese, 3 cloves of garlic, 1/2 tsp red pepper flakes, 1/2 tsp black pepper, 1 tsp salt, and lemon juice.

Blend until you have a smooth, thick consistency. Set aside.

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

While the pasta cooks, heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium heat.

Add the 2 minced garlic cloves and sauté until fragrant, about 30 seconds.

Pour the blended romesco sauce into the skillet. Stir in the heavy cream and 1/4 cup of Parmesan cheese.

Season with salt and black pepper to taste and let it simmer gently.

Drain the cooked pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is well-coated.

Serve the pasta in bowls. Top with a ball of burrata, a sprinkle of chopped walnuts, and extra red pepper flakes if desired.