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Heat a large fry pan with a medium heat and add in the hazelnuts and almonds, mix continuously, after 3 to 4 minutes and they´re lightly roasted, remove from the pan and set aside
Using the same pan, add in the broth, a pinch of sea salt and raise to a high heat
Meanwhile, add the jarred roasted red bell peppers into a food processor, along with the tomato paste, clove of garlic, the roasted hazelnuts & almonds, red wine vinegar and extra virgin olive oil, season with sea salt & black pepper, run the food processor for 1 to 2 minutes or until you end up with a thick and creamy sauce, set aside
Once the broth comes to a boil, add in the penne pasta, mix every 1 to 2 minutes, after 8 to 9 minutes and most of the broth has been absorbed, but there´s still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the pasta is cooked al dente, then remove the lid and turn off the heat
Add in the romesco sauce into the pan and mix together until well mixed
Transfer into shallow bowls and sprinkle with a kiss of grated Manchego cheese and garnish with fresh parsley, serve at once, enjoy!