Place the roasted red peppers, plum tomatoes, garlic, red wine vinegar, olive oil, and parsley in a blender. Blend until smooth, about 2 minutes, and then pour into a bowl. Mix in the spices and almond flour, and set aside.
Add fettuccine and a pinch of salt to boiling water. Boil for 5-7 minutes.
Warm up the sauce in a medium sauté pan over low heat. Drain the fettuccine and add it to the sauté pan, tossing to coat.
Serve with a drizzle of olive oil, a sprinkle of finishing salt, and/or a sunny-side-up egg.
When your carb craving meets your brunch obsession. Who said you can’t have it all? Borgatti’s Whole Wheat Spinach Fettuccine, tossed in a rich romesco sauce that’s as robust in flavor as it is in color, is a masterpiece. Topped with a fried egg, sunny side up, it’s the kind of meal that’ll make you forget about avocado toast.
The star of this dish is our Whole Wheat Spinach Fettuccine, where wholesomeness meets deliciousness. Each silky strand of fettuccine is infused with the goodness of spinach, imparting a vibrant green hue and a subtle earthy flavor. It’s a nod to health-conscious dining without compromising on taste, making it the perfect choice for those who value both flavor and nutrition.
But what truly elevates this dish to a masterpiece is the romesco sauce. This rich and savory sauce is a symphony of flavors—nutty almonds, tangy tomatoes, smoky roasted red peppers, fragrant garlic, and the perfect blend of spices.
And then, the pièce de résistance—a sunny-side-up egg. As you delicately pierce the egg, the yolk cascades down, creating a creamy, luxurious sauce that envelops the pasta, enhancing every forkful with its rich, velvety goodness.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.