Ottolenghi's pappardelle with rose harissa, black olives & capers from Food52 by Yotam Ottolenghi

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Notes about this recipe

  • Rutabaga on January 07, 2019

    This is good, although I think I like the chickpea and pasta recipe from this book better. I used about two tablespoons of rose harissa, and it was only mildly spicy, yet still too spicy for the kids. Fortunately, I addressed that concern by setting some plain pasta aside for them. Soft goat cheese is also good on the pasta if you aren't using yogurt.

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