Rotini with Spicy Red Pepper and Almond Sauce

8 oz whole-wheat rotini (spiral) pasta

½ C whole natural almonds, unsalted

1 jar (12 oz) roasted red peppers

1 Tbsp garlic, roughly chopped (about 2–3 cloves)

⅛ tsp ground cayenne pepper

1 tsp paprika

1 Tbsp dried basil or parsley

1 tsp red wine vinegar

½ tsp salt

Ground black pepper, to taste.

1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.       
2. Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain pasta.
3. While the pasta cooks, toast almonds in a toaster oven or regular oven at 350 °F until lightly toasted, about 5–8 minutes. Set aside to cool.
4. Meanwhile, in a food processor or blender, add roasted red peppers and liquid, garlic, cayenne pepper, paprika, basil, vinegar, salt, and pepper. Blend until smooth, 1–2 minutes.      
5. Add cooled almonds to the sauce in the processor. Pulse until the almonds are chunky.
6.  After draining the pasta, return to pot. Add almond sauce. Toss until pasta is well coated.
7.  Divide into four equal portions (about 2 cups each).