ROASTED RED PEPPER AND HARISSA SPAGHETTI, WITH FETA AND PISTACHIO CRUMB
Cook: 20 minutes
Q & A WITH Emma LANG
How did you learn to cook?
I grew up in the Cayman Islands in a family who loved food but didn't necessarily spend much time in the kitchen. When I got to university, where I naturally had no money, I realised the only way to eat delicious food was if I learned how to make it myself! I love spending time in the kitchen and learning new recipes and skills; there have been many food fails on the way!
What is your favourite type of food?
I find it almost impossible to choose a favourite cuisine or food to eat, but my go-to dishes are usually Italian, or Asian, they are perfect for a quick mid-week meal but you can also spend more time making fresh pasta or noodles, which is find really cathartic on the weekend.
What is the first Belazu product you ever tried?
The first Belazu product I ever tried was their rose harissa, and I have been obsessed with them ever since.
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2 Red peppers
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1 Red onion
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1 Bulb of garlic
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1 tbsp Belazu Extra Virgin Olive Oil
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2 tbsp Belazu Rose Harissa
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1 Lemon wedge and lemon rind
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100ml Cream
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50g Feta
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1 tsp Sugar
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200ml Pasta water, reserved
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220g Spaghetti
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Salt and pepper, to taste
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Handful chopped parsley
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1 tsp Chilli flakes
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Handful pistachios, removed from shell
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30g Breadcrumbs
- Step 0: Pre-heat oven to 200C, place tin foil on baking tray, roughly chop the red peppers and onion and place them on the tray. Drizzle over 1/2 tbsp olive oil and season well with salt and pepper.
- Step 1: Cut off the top of the bulb of garlic and wrap it in tinfoil and place it on the baking tray. Place in the oven for 30 mins until the peppers are starting to brown and blister.
- Step 2: Cook your spaghetti in salted boiling water, remove roughly 200ml of pasta water and reserve to add to the pasta sauce. Drain the spaghetti from water when still al dente.
- Step 3: Place the onion, red peppers, and squeeze the garlic into a blender; add a splash of pasta water and blend until smooth.
- Step 4: In a large frying pan, heat the harissa paste, and then pour in the blended red pepper sauce
- Step 5: Squeeze in the lemon and finely grate some of the lemon rind into the sauce.
- Step 6: Add more of the pasta water to loosen it again.
- Step 7: Pour in the cream, then add the feta and sugar. Turn the heat up so that the feta melts into the sauce.
- Step 8: Make your crumb by breaking up the pistachios in a pestle and mortar then add 1/2 tbsp oil into a clean frying pan, add the pistachios and breadcrumbs, stir to combine and cook over medium heat for 1-2 minutes until the crumb browns, season with salt and leave to one side until ready to use.
- Step 9: Place pasta into your sauce and stir until well coated; finally, add the fresh parsley and chilli flakes.
- Step 10: Again add more pasta water if it needs loosening.
- Step 11: Split into four plates to serve; for garnish you can add more parsley, chilli flakes and feta, and then serve your pistachio crumb on top.
