HARISSA SPAGHETTI

 3 medium cloves garlic, peeled
 1 pinch sea salt
 0.25 cup harissa extra-virgin olive oil
 8 oz whole wheat spaghetti
 1 small bunch kale, washed and deveined
 0.50 cup oil-cured black olives, pitted
 0.50 cup pine nuts, toasted
 Zest of one lemon
1

Bring a large pot of water to a boil. Meanwhile, place the cloves of garlic on a cutting board and sprinkle with salt. Crush with the flat side of a knife. Crush and chop, until you have a garlic paste. In a small bowl, whisk together the garlic paste and olive oil. Set aside.

2

Generously salt the boiling water, add the pasta, and cook according to package directions. Just before the pasta is done, add the kale to the water. Cook for 6 seconds, drain and set aside.

3

Heat half of the garlic and olive oil mixture in the pasta pot. Add the pasta and kale, black olives, pine nuts and lemon zest. Stir over heat. Remove to a platter and drizzle with remaining olive oil.

Ingredients

 3 medium cloves garlic, peeled
 1 pinch sea salt
 0.25 cup harissa extra-virgin olive oil
 8 oz whole wheat spaghetti
 1 small bunch kale, washed and deveined
 0.50 cup oil-cured black olives, pitted
 0.50 cup pine nuts, toasted
 Zest of one lemon

Directions

1

Bring a large pot of water to a boil. Meanwhile, place the cloves of garlic on a cutting board and sprinkle with salt. Crush with the flat side of a knife. Crush and chop, until you have a garlic paste. In a small bowl, whisk together the garlic paste and olive oil. Set aside.

2

Generously salt the boiling water, add the pasta, and cook according to package directions. Just before the pasta is done, add the kale to the water. Cook for 6 seconds, drain and set aside.

3

Heat half of the garlic and olive oil mixture in the pasta pot. Add the pasta and kale, black olives, pine nuts and lemon zest. Stir over heat. Remove to a platter and drizzle with remaining olive oil.

HARISSA SPAGHETTI

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