Directions:
- 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.
- 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.
- 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.
- Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.73 Kcal (2436 kJ) | ||
| Calories from fat | 243.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.01g | 42% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 692.05mg | 29% | |
| Potassium | 662.01mg | 14% | |
| Total Carbs | 74.53g | 25% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 9.36g | 37% | |
| Protein | 16.15g | 32% | |
| Vitamin C | 34.8mg | 58% | |
| Iron | 94.3mg | 524% | |
| Calcium | 117.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 213.69 Kcal (895 kJ) | ||
| Calories from fat | 89.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 42% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 1% | |
| Sodium | 254.21mg | 29% | |
| Potassium | 243.18mg | 14% | |
| Total Carbs | 27.38g | 25% | |
| Sugars | 1.91g | 21% | |
| Dietary Fiber | 3.44g | 37% | |
| Protein | 5.93g | 32% | |
| Vitamin C | 12.8mg | 58% | |
| Iron | 34.6mg | 524% | |
| Calcium | 43mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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