Pasta Saltata Ethiopian Style - cooking recipe

Ingredients

1 lb yukon gold potato, peeled (about 2)
1/4 cup extra virgin olive oil, divided
1/2 cup blanched whole almond
1/4 cup shallot, thinly sliced
2 garlic cloves, minced
1/4 cup fresh lemon juice
2 tablespoons fresh parmesan cheese, grated
2 tablespoons harissa
1 teaspoon salt
6 cups hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta)
1/4 cup arugula, chopped
1/4 cup basil, chopped

Preparation

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.
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.
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.
Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.