PASTA SALTATA ETHIOPIAN STYLE
Italian influences from when Ethiopia was part of Africa Orientale Italiana (Italian East Africa). The traditional Genovese version of the dish also has potatoes in it.
Provided by Member 610488
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.
Nutrition Facts : Calories 609.3, Fat 24.7, SaturatedFat 3.3, Cholesterol 2.7, Sodium 641.6, Carbohydrate 85.9, Fiber 10.2, Sugar 4, Protein 18.8
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