Ingredients

• 1 lb corkscrew pasta such as rotini
• 1 slice firm white sandwich bread, toasted
• 1 (7-oz) jar roasted red peppers, drained
• 1/4 cup roasted salted almonds (not smoked)
• 1 large garlic clove
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Sherry vinegar, or to taste
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon dried hot red-pepper flakes, or to taste
• 10 oz frozen baby peas (2 cups)
• 1/4 cup finely grated Parmigiano-Reggiano plus additional for serving

Instructions

1. Begin to cook pasta in a 6- to 8-quart pot of boiling salted water .
2. Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.
3. When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.