Red Whole Wheat Penne

Ingredients

• 0.3 cup arugula chopped
• 0.3 cup basil chopped
• 0.5 cup blanched almonds and whole
• 2  garlic cloves minced
• 2 tablespoons harissa 
• 0.3 cup juice of lemon fresh
• 0.3 cup olive oil extra-virgin divided
• 2 tablespoons parmesan cheese fresh grated
• 1 teaspoon salt 
• 0.3 cup shallots thinly sliced 1 large
• 6 cups penne pasta whole wheat hot tube-shaped cooked uncooked 12 ounces pasta
• 1 pound yukon gold potatoes peeled 2

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• colander

Directions

1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender.
2. Drain potatoes in a colander over a bowl, reserving 1 1/2 cups liquid. Cool potatoes slightly, and cut into 1/2-inch pieces.
3. Heat 1 tablespoon oil in a small skillet over low heat.
4. Add almonds, shallots, and garlic to pan; cook 8 minutes or until the almonds are golden, stirring often.
5. Remove from heat; cool.
6. 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.
7. Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.