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Red Whole Wheat Penne

Cooking Light

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Probably the main foreign influence on Ethiopian cuisine is Italian. Pasta saltata is a common dish, cooked with rich butter, olive oil, pasta, berbere spice blend, and fiery chiles. This healthful version with whole wheat pasta uses almonds to create a pestolike sauce, and the red color comes from the hot harissa condiment. And just like the traditional Genovese version of the dish, this pasta is served with potatoes.

Yield: 4 servings (serving size: about 2 cups)

Ingredients

  • 1  pound  peeled Yukon gold potatoes (about 2)
  • 1/4  cup  extra-virgin olive oil, divided
  • 1/2  cup  blanched whole almonds
  • 1/4  cup  thinly sliced shallots (about 1 large)
  • 2  garlic cloves, minced
  • 1/4  cup  fresh lemon juice
  • 2  tablespoons  grated fresh Parmesan cheese
  • 2  tablespoons  harissa
  • 1  teaspoon  salt
  • 6  cups  hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta)
  • 1/4  cup  chopped arugula
  • 1/4  cup  chopped basil

Preparation

1. 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.

2. 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.

3. 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.

4. Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.

Nutritional Information

Calories:
318 (38% from fat)
Fat:
13.6g (sat 1.6g,mono 8g,poly 3.3g)
Protein:
9.3g
Carbohydrate:
47.6g
Fiber:
6.7g
Cholesterol:
1mg
Iron:
2.3mg
Sodium:
325mg
Calcium:
71mg
Marcus Samuelsson, Marcus Samuelsson, Cooking Light, DECEMBER 2008