Harissa Red Pepper Pasta Salad

Ingredients

• 1 pound fusilli, I used the chickpea Banza to make it healthier

• 1 cup raw walnuts

• ~ 3 inches (70g) rustic baguette from Gelsons, my favorite

• 1 jar (12-ounce) of roasted red bell peppers 

• 3 garlic cloves

• 1 medium lemon (zest and juice)

• ½ - 1 teaspoon smoked paprika 

• ½ teaspoon red pepper flakes

• 1 teaspoon kosher salt, plus more to taste

• Freshly cracked black pepper to taste

• ⅓ cup extra virgin olive oil

For the topping

• ~1 cup flat-leaf parsley (more to taste)

• ~1 cup fresh basil (more to taste)

• red pepper flakes (optional)

• 1/2 tablespoon harrisa (to taste)

• ~ 1 bag of baby arugula (adjust amount based on preference)

Instructions

1. Place walnuts in the microwave for about a minute and keep microwaving until toasted

2. Heat large pot of water and add generous amount of salt to the water and cook the pasta, drain according to the box

3. Toast the baguette and once cooled tear apart and place in food processor to make breadcrumbs

4. Add in all the ingredients for the sauce (except save lemon zest for topping) to the food processor with the bread crumbs and blend until thick sauce. Adjust everything to taste

5. Add sauce to pasta and add ~1/2 cup pasta water and mix in sauce. Adjust to taste and can reserve sauce on the side if prefer

6. Mix in all topping ingredients 

Adopted by RainbowPlantLife