Muhammara Pasta

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.