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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Probably the main foreign influence on Ethiopian cuisine is Italian. Pasta saltata is a common dish, cooked with rich butter, olive oil, pasta, berbere spice blend, and fiery chiles. This healthful version with whole wheat pasta uses almonds to create a pestolike sauce, and the red color comes from the hot harissa condiment. And just like the traditional Genovese version of the dish, this pasta is served with potatoes. Ingredients:
1 pound peeled yukon gold potatoes (about 2) |
1/4 cup extra-virgin olive oil, divided |
1/2 cup blanched whole almonds |
1/4 cup thinly sliced shallots (about 1 large) |
2 garlic cloves, minced |
1/4 cup fresh lemon juice |
2 tablespoons grated fresh parmesan cheese |
2 tablespoons harissa |
1 teaspoon salt |
6 cups hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta) |
1/4 cup chopped arugula |
1/4 cup chopped basil |
Directions:
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.
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