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Peppadew Pesto Spaghetti with Feta and Arugula

Peppadews are substituted for the usual roasted red peppers in this riff on romesco.

  • Prep:
  • Total Time:

Photography: Bryan Gardner


  • 1/4 cup Peppadews plus 1 tablespoon brine
  • 1/4 cup toasted blanched almonds
  • 1/2 smashed garlic clove
  • 1/3 cup extra-virgin olive oil
  • 8 ounces whole-wheat spaghetti
  • Salt and pepper
  • 3/4 cup crumbled feta
  • 3 cups arugula


  1. Pulse Peppadews and brine, almonds, and garlic in a food processor until finely chopped. With machine running, add olive oil to form a loose paste.

  2. Cook spaghetti in a pot of generously salted water until al dente. Drain pasta, reserving 1/2 cup pasta water, and toss both with Peppadew paste, salt, and pepper. Fold in feta and arugula.

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