– Fusilli – Raw walnuts – Sourdough loaf – Red bell peppers – Serrano peppers – Garlic cloves – Lemon – Smoked paprika – Red pepper flakes – Kosher salt – Black pepper – Extra virgin olive oil – Bread Crumbs – Flat-leaf parsley – Fresh Basil – Capers
Arrange the bread slices on a sheet pan. Add the walnuts in empty spaces in the pan. Toast them in the oven at 350ºF for 8 to 10 minutes, tossing halfway through, until lightly browned.
Tear the bread into small pieces and add to a food processor. Pulse repeatedly until you get bread crumbs, but not finely ground crumbs. Make the roasted red pepper sauce. Add the roasted red peppers, toasted walnuts, half of the toasted bread crumbs, smoked paprika, garlic, lemon juice, and salt/pepper.
Blend until a thick paste forms and scrape down the sides. With the motor running, stream in the extra virgin olive oil and blend until the sauce is relatively smooth and thick. Season with salt/pepper.
Pour the sauce over the room-temperature pasta. Use a silicone spatula to coat the pasta with the sauce, adding ~ 3/4 cup of pasta water until it’s saucy. Add in the chopped arugula and any other mix-ins desired.
Toss the mix-ins into the pasta. Just before serving, add the herby bread crumb topping and toss just very gently.