Skip to main content
calum harris.jpg

Ingredients

Harissa Pesto Pasta

2 tbsp rose harissa paste 

30g basil

Juice of 1 lemon (finish with more lemon)

150g pine nuts

Salt and pepper

8 tbsp Early Harvest Extra virgin olive oil

75g sun-dried tomatoes

6 tbsp nutritional yeast

4 jarred red peppers (Piqullo peppers from Fresh parsley, to finish

400g linguine

 

Actually Simple Side Salad

100g rocket

Extra virgin olive oil

1 lemon

Sea Salt and pepper

Method

Harissa Pesto Pasta

  1. Firstly, cook the pasta in a large saucepan full of boiling water with a pinch of salt. It is without a doubt, the most self explanatory thing to put in a pasta recipe, but please do this first.

  2. In a large frying pan, toast the pine nuts for 2-3 minutes or until golden. Add these to a food processor along with all the other ingredients. Blitz until you get a smooth but not too runny pesto. Season to taste and if required, add more olive oil if too chunky.

  3. Once the pasta is cooked, grab a mugful of pasta water, and drain the pasta. Add the pasta, pesto and a splash of pasta water into a large frying pan and mix until everything’s combined.

  4. Finish with a bit of chopped parsley, and an extra squeeze of lemon and you’re good to go.

Actually Simple Side Salad

  1. In a large salad bowl, add the rocket, 2 tbsp of olive oil, the juice of 1 lemon, and salt and pepper.

  2. Toss the salad using spoons and press down the rocket leaves, sort-of breaking them.

  3. Serve on the side of a glorious plate of pasta, in a lunchbox, or enjoy on its own if you’re a salad fangirl.