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
Actually Simple Side Salad
100g rocket
Extra virgin olive oil
1 lemon
Sea Salt and pepper
Method
Harissa Pesto Pasta
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.
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.
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.
Finish with a bit of chopped parsley, and an extra squeeze of lemon and you’re good to go.
Actually Simple Side Salad
In a large salad bowl, add the rocket, 2 tbsp of olive oil, the juice of 1 lemon, and salt and pepper.
Toss the salad using spoons and press down the rocket leaves, sort-of breaking them.
Serve on the side of a glorious plate of pasta, in a lunchbox, or enjoy on its own if you’re a salad fangirl.