Pasta Saltata Ethiopian Style Recipe

Name: Pasta Saltata Ethiopian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb yukon gold potato, peeled (about 2); 1/4 cup extra virgin olive oil, divided; 1/2 cup blanched whole almond; 1/4 cup shallot, thinly sliced; 2 garlic cloves, minced; 1/4 cup fresh lemon juice; 2 tablespoons fresh parmesan cheese, grated; 2 tablespoons harissa; 1 teaspoon salt; 6 cups hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta); 1/4 cup arugula, chopped; 1/4 cup basil, chopped

Servings: persons

1 lb yukon gold potato, peeled (about 2)
1/4 cup extra virgin olive oil, divided
1/2 cup blanched whole almond
1/4 cup shallot, thinly sliced
2 garlic cloves, minced
1/4 cup fresh lemon juice
2 tablespoons fresh parmesan cheese, grated
2 tablespoons harissa
1 teaspoon salt
6 cups hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta)
1/4 cup arugula, chopped
1/4 cup basil, chopped

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.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb yukon gold potato, peeled (about 2), 1/4 cup extra virgin olive oil, divided, 1/2 cup blanched whole almond, 1/4 cup shallot, thinly sliced, and more.

Yes, Pasta Saltata Ethiopian Style falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Saltata Ethiopian Style

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