Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	1		peeled	-	-	-	-
extra virgin olive oil	1/4	cup	divided	-	-	-	-
almond	1/2	cup	blanched	963.56	0.0	0.0	109.0
shallot	1/4	cup	sliced	28.8	6.72	1.0	0.04
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
harissa	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
wheat penne pasta	6	cups	cooked uncooked tube-shaped	-	-	-	-
arugula	1/4	cup	chopped	1.25	0.1825	0.129	0.033
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.