Pasta Saltata Ethiopian Style

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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.

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Steps

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Place potatoes in a saucepan.

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Cover with water.

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Bring to a boil.

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Reduce heat , and simmer 15 minutes or until tender.

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Drain potatoes in a colander over a bowl , reserving 1 1 / 2 cups liquid.

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Cool potatoes slightly , and cut into 1 / 2-inch pieces.

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Heat 1 tablespoon oil in a small skillet over low heat.

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Add almonds , shallots , and garlic to pan.

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Cook 8 minutes or until the almonds are golden , stirring often.

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Remove from heat.

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Cool.

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Place almond mixture in a food processor.

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Add remaining 3 tablespoons oil , juice , cheese , harissa , and salt.

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Process 1 minute or until well blended and almost smooth.

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With the processor on , slowly pour 1 1 / 2 cups reserved cooking liquid through food chute.

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Process 1 minute or until smooth.

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Combine pasta , potatoes , and almond mixture in a large bowl , tossing gently.

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Fold in arugula.

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Sprinkle with basil.

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Ingredients

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yukon gold potato, extra virgin olive oil, whole almond, shallot, garlic cloves, fresh lemon juice, fresh parmesan cheese, harissa, salt, cooked whole wheat penne, arugula, basil