This recipe came together after picking a bunch of kale from the garden. I had a jar of roasted peppers in the pantry and some harissa in the fridge, and the combo turned out so comforting and flavourful. The sauce is spicy, creamy, and bold, with just the right amount of heat, though you can use a bit less harissa if you’re not into spice. It’s saucy, satisfying, and packed with goodness.
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Harissa Roasted Red Bell Pepper Pasta
