Roasted Pepper and Harissa Pasta
Roasted Red Peppers and Harissa Paste are wow delicious with Chèvre tossed with hot pasta. The Harissa adds a nice kick to the sweetness of the peppers, use more or less depending on how spicy you like things.
Roasted Pepper and Harissa Pasta
This recipe works just as well with oven Roasted Peppers if you have them on hand, or peppers from a good quality jar.The sauce is very adaptable, with a little leftover (sauce only), we heated it, added leftover chopped chicken and dipped taco chips into it a night later!
Ingredients
- 1 TBSP olive oil
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 large (184 gr) roasted peppers
- ¾ cup cream
- ½ TBSP (8 gr) Cap du Bon Harissa Paste
- ½ tsp. dried oregano
- ½ tsp. paprika
- ½ tsp. dried parsley
- 1/3 cup (90 gr) Chevre
- Fresh basil to garnish
Instructions
- Roughly chop roasted peppers and add to a food processor.
- Next add the cream, Harissa, spices, salt and pepper (everything except Chevre and basil). Process until fairly smooth, with no large chunks.
- Cook pasta in salted water until el dente.
- Drain pasta and return to saucepan.
- Over low heat add crumbled Chevre and toss with 2 forks until starting to melt. Add red pepper mixture to the pasta and toss a few times with the forks until sauce and pasta incorporated.
- Heat and serve immediately, garnished with fresh basil.
Notes
The Harissa does give the sauce a bit of heat, not too much, but enough to sit up and take notice.
We’ve paired:
- Torre Zambra Madia from Montepulciano D’Abruzz0 2021 ($25.00) 92 Points James Stickling