Harissa Butter Bean Fusilli with Almond Crumb

Recipe & photography by Liv Horne.

Ingredients:

Olive oil

1 red pepper, diced

1 onion, finely diced

2 cloves of garlic, finely diced 

1 teaspoon of Kashmiri chilli 

2 teaspoons of harissa paste

1 can of chopped tomatoes

1 can of butter beans

50g of green olives, sliced into rings 

100g of almonds, finely sliced into discs 

50g fresh parsley, finely diced

1 lemon, squeezed and depiped

Northern Pasta Co Fusilli 

Method

1. Add a tablespoon of oil to a pan and fry your red pepper and onion until onion is translucent.

2. Add your garlic to the pan and fry until fragrant.

3. Add your spices to the pan and let fry for 1 minute.

4. Pour over your chopped tomatoes and mix well, bring to a simmer.

5. Add in your butter beans, diced olives and 1 tablespoon of olive brine. Let simmer for 5 mins.

6. In another pan, add a tablespoon of oil to a pan on a medium heat. Add your almonds to the pan and fry until golden.

7. Take off the heat and add your lemon juice and parsley.

8. In a separate pan, heat water and generously salt. Once boiling, add your Northern Pasta Co Fusilli. Cook for 5-7 minutes, until al dente.

9. Drain your pasta leaving a small amount of pasta water. Stir in the pasta to the tomato sauce, coating the pasta in the glossy sauce and add a small amount of pasta water to loosen.

10. Season with salt and pepper and stir through freshly cut parsley.

11. Serve your pasta in bowls and top with your almond crumb.