Ingredients
For the Pasta
- 1 pound penne pasta
- 1/2 cup almonds whole, blanched
- 2 tablespoons fresh arugula
- 2 tablespoons basil
- 2 tablespoons Pecorino Romano
For the Harissa
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 teaspoon caraway seeds ground
- 1/4 teaspoon coriander seeds ground
- 1/2 teaspoon cumin ground
- 1/2 teaspoon fennel seeds ground
- 1 tablespoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 lemon juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
Servings: Servings
Units:
Instructions
The Harissa Sauce
- Prepare your mise en place.
- Peel and finely chop the garlic.
- Add the oil into a mixing bowl, then add the garlic and spices.
- Add the lemon juice, salt and pepper and whisk to combine. Set aside.
The Vegetables
- Finley chop the arugula and basil.
- Gently crush the almonds using the bottom of a measuring cup or a small sauté pan, and set aside.
- Grate the cheese with a box grater or microplane.
The Pasta
- Boil the pasta in salted water (enough water to let the pasta freely move around) until al dente. Drain and place in a large mixing bowl.
- Drizzle the harissa sauce over the pasta and toss together.
- Add the arugula and basil onto the hot pasta.
- Sprinkle with cheese and almonds and serve hot. Enjoy!
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