Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Harissa Almond Pesto Fusili
Sun-dried tomatoes, almonds and harissa blitzed into a pesto that needs no cooking at all. Chickpeas bulk it out, feta and mint finish it.
Camilla Gobourn
Feeds: 2
15 minutes
Ingredients
- 200 g fusili pasta
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60 g sun-dried tomatoes
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2 tbsp sundried tomato oil (from the jar)
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30 g almonds
-
1 tbsp harissa paste
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Juice of 1 lemon
-
1x 400g tin chickpeas, drained
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40 g feta, crumbled
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Small handful mint, roughly chopped
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Salt and black pepper
Fusilli
From: £4.95
Method
1
Bring a large pot of well-salted water to the boil and cook the pasta according to packet instructions.
2
Meanwhile toast the almonds in a dry frying pan over medium heat for 2–3 minutes until lightly golden.
3
Place the sun-dried tomatoes with their oil, toasted almonds, harissa and lemon juice in a blender or food processor. Blend until you have a thick but spoonable pesto.
4
Drain the pasta, reserving a small mug of the cooking water. Return the pasta to the pan with the chickpeas and stir through the pesto with a splash of pasta water until glossy and well coated. Taste to season with salt and pepper.
5
Divide between bowls and finish with the crumbled feta, fresh mint and a drizzle of olive oil. Season with plenty of black pepper.
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