Pappardelle with Broccoli and Crispy Harissa Oil with Peanuts
In this dish, Rose Harissa is cooked out then added to with peanuts, garlic and onions, so that it resembles Chinese crispy chili oil. Carrying on with the Asian inspiration, pappardelle is used as a substitute for flat rice noodle, but any pasta or noodle could work well. Even if you only want to make one portion of pasta, its better to make the full amount of Harissa oil, as it’s easier to control in the pan and it will last for weeks in the fridge (if you can resist eating it that long)
- 100ml sunflower oil
- 5 cloves garlic, peeled and thinly sliced
- 1 jar rose harissa
- 100g roasted peanuts
- 1 tbsp. soy sauce
- 50g crispy onions
- 75ml extra virgin olive oil
- 4 spring onions
- 1 large head broccoli, cut into quarters, including the stalk
- 300g pappardelle, or another similar shaped noodle
- Salt and pepper
- Place the sunflower oil and garlic in a small pan on a low to medium heat. Stirring occasionally until it’s a light brown colour. Take the pan off the heat and remove the garlic with a spoon to a bowl.
- Add the rose harissa to the oil and place back on medium heat. Gently fry for around 10-15 minutes stirring frequently, to lightly crisp up the chilli flakes.
- When they begin to turn from red to brown, remove from the heat and allow to cool, then add the soy sauce, olive oil, fried garlic, peanuts and crispy onions.
- Place a large pan of salted water on a high heat and bring up to the boil. Add the broccoli and blanch for 3 minutes, then remove and allow to cool. Add the pappardelle and cook for around
- While the pasta is cooking, cut the broccoli into smaller, bite sized pieces. Thinly slice the spring onions into rounds and rinse under cold water to crisp up.
- Drain the pasta, return to the pan, add the broccoli, and spring onions. Spoon half of the chilli oil over the top, making sure you get plenty of crispy bits. Taste and season with salt and pepper as needed, then divide between plates and spoon more oil over the top.