Roast Pepper Harissa Pasta
Info
Roasted red pepper, walnut, and feta pasta is a delightful combination of sweet roasted peppers, earthy walnuts, and tangy feta cheese, tossed with al dente pasta for a flavourful and satisfying meal.
Ingredients
Method
Ingredients
- 50g walnuts
- 200g pasta, we used rigatoni
- 320g jarred roasted red peppers, drained, rinsed and patted dry (drained weight)
- 3 tbsp extra virgin olive oil
- 1 heaped tbsp harissa paste
- 2 tsp smoked garlic paste
- 1 tsp red wine vinegar
- 150g feta
- Salt and pepper, to taste
Method
1. Firstly, toast your walnuts for a couple of minutes in a dry frying pan over a medium heat. Remove from the heat, tip onto a plate, and set aside. Alternatively, roast in the oven for 4-5 minutes, at 180C/160C fan.
2.Bring a large pot of salted water to the boil and add the pasta. Cook until just al dente and drain, reserving a cupful of pasta water.
3. Meanwhile, add the peppers, olive oil, harissa paste, smoked garlic paste, red wine vinegar, and 2/3 of the feta to a blender or food processor.
4. Blend until smooth. Season to taste with salt and pepper.
5. Add the sauce to a large frying pan and bring to a gentle simmer. Add in the pasta and a splash of pasta water to the pan and mix well.
6. Divide between two bowls and serve with the rest of the feta crumbled over and an extra drizzle of olive oil. If you like spice, sprinkle over some chilli flakes.
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