Pasta With Salami and Peas |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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if you enjoyed my Pasta With Garlic and Oil (Aglio E Olio) then you will like this recipe, you will need the amount of oil and butter stated to coat the pasta, adjust the chili flakes to suit heat level - all beef salami works the best for this, purchase a whole small chub then chop, all amounts may be adjusted to taste. Ingredients:
1 (16 ounce) package dry penne pasta (or mostaccioli pasta) |
2 cups chopped all beef salami |
2 cups frozen peas, cooked |
1/4 cup butter |
1/3-1/2 cup olive oil (can use more) |
8 -10 green onions, chopped (about 1 bunch) |
6 large garlic cloves, finely chopped (use more if desired, the more the better!) |
1/2 teaspoon crushed red pepper flakes (or adjust to taste) |
salt & freshly ground black pepper (to taste) |
1 cup grated parmesan cheese (or to taste) |
Directions:
1. Cook the pasta in boiling water until al dente; drain and return to the pot, then mix in the cooked peas.
2. In a skillet heat 1 tablespoon oil medium heat; add in the cubed salami and toss until browned; transfer to the pasta.
3. To the same skillet add in butter and 1/3-1/2 cup olive oil; add green onions, garlic and chili flakes; saute until the onions are tender then transfer everything to the pot; toss to combine.
4. Season with fresh ground black pepper.
5. Mix in parmesan cheese then season with salt to taste.
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