Pasta Saltata Ethiopian Style
Potato, almond and parmesan cheese come together in this pasta, fragrant with harissa and simmered on the stove. It's finished with basil.
1 hr · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 40 min · 60 min total
- easy
- 1
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 1/2 cups liquid. Cool potatoes slightly, and cut into 1/2-inch pieces.
- 2
Heat 1 tablespoon oil in a small skillet over low heat. Add almonds, shallots, and garlic to pan; cook 8 minutes or until the almonds are golden, stirring often. Remove from heat; cool.
- 3
Place almond mixture in a food processor; add remaining 3 tablespoons oil, juice, cheese, harissa, and salt; process 1 minute or until well blended and almost smooth. With the processor on, slowly pour 1 1/2 cups reserved cooking liquid through food chute; process 1 minute or until smooth.
- 4
Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
