Ingredients
200 g fusili pasta
60 g sun-dried tomatoes
2 tbsp sundried tomato oil (from the jar)
30 g almonds
1 tbsp harissa paste
Juice of 1 lemon
1x 400g tin chickpeas, drained
40 g feta, crumbled
Small handful mint, roughly chopped
Salt and black pepper
Method
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Bring a large pot of well-salted water to the boil and cook the pasta according to packet instructions.
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Meanwhile toast the almonds in a dry frying pan over medium heat for 2–3 minutes until lightly golden.
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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.
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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.
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Divide between bowls and finish with the crumbled feta, fresh mint and a drizzle of olive oil. Season with plenty of black pepper.
