Wednesday, March 16, 2011

Harissa Spaghettini

I always buy produce for a certain purpose and never get around to using it.  I had some kale that had been meant for a dish that I never ended up making, and I needed a quick, easy recipe to use it up.  I skimmed through some kale recipes online and decided on the Harissa Spaghettini recipe from 101 Cookbooks.

The harissa oil was super spicy!  We added feta, which gave it some saltiness as well as a cooling element.  I tried the chopped black olives that were in the recipe, but I preferred it without them.  We used blanched slivered almonds instead of the pine nuts, which I didn't have on hand (plus they're so expensive now!).  I forgot the lemon zest, which is too bad because I'm sure it adds a fresh refreshing flavor, but I'll be sure to try it next time.  This was pretty good and was an easy, quick weeknight dinner and a nice way to use up kale.

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