Harissa pasta & mixed nut pesto
Harissa pasta & mixed nut pesto
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Ingredients
Method
Cook the pasta according to pack instructions, or until tender. Meanwhile, in a food processor, whizz the garlic, basil, 75ml oil and the nuts to make a pesto; season and transfer to a bowl.
Tip the tofu into the food processor (don’t worry if there is residual pesto) and blend until smooth and creamy. Heat 1 tbsp oil in a pan over a medium heat, add the harissa, blended tofu and lemon zest and juice. Bring to a gentle simmer until heated through.
Put the spinach in a colander and, once the pasta has cooked, reserve some pasta water, then drain the pasta over the spinach. Tip the pasta and wilted spinach into the pan with the tofu sauce and a little pasta water; toss until glossy and coated in the sauce, then season. Divide between 4 bowls, dot with the pesto and serve.
