Crispy Salami, Asparagus & Lemon Pasta
Equipment
- Large saucepan
- Large saucepan with lid
- Wooden spoon
Ingredients
- 250 g fusilli pasta can also use gemelli or cavatelli
- 100 g fennel salami sliced
- 50 g butter
- 2 lemon zested
- 250 ml double cream
- 100 g frozen peas or fresh
- 100 g asparagus woody ends snapped off
- 100 g Parmesan cheese finely grated
- small handful flat leaf parsley chopped
- 75 g rocket leaves
- sea salt
- ground black pepper
Instructions
- Place a large saucepan of salted water over a high heat, bring to the boil and add the pasta, cooking according to packet instructions.
- Whilst the pasta cooks, place a large, deep saucepan over a medium heat and when hot, add the sliced salami. Dry fry, turning occasionally, until crisp then remove to a plate and set aside.
- Add the butter to the saucepan and allow to melt, then add the lemon zest and double cream. Simmer for 3 - 4 minutes until slightly reduced, stirring often.
- Add the peas and asparagus to the pasta cooking water for the last 2 minutes of cooking time.
- Scoop the pasta and vegetables into the sauce along with a little of the pasta cooking liquid and toss to coat everything in the sauce. Allow to simmer for a minute or two until the pasta has absorbed most of the liquid, remove from the heat and stir through two thirds of the parmesan, little by little, retaining a small amount to garnish. Season with salt and pepper to taste then crumble in half of the crispy salami, breaking it into shards with your hands, and the rocket.
- Serve straight away in bowls with the remaining parmesan, parsley and salami sprinkled over the top.
Notes
Inspired by family life and the need for quick comfort food. This is a fairly uncomplicated dish that can be made in the time it takes to cook the pasta. The idea is based around creamy pasta al limone, where lemon zest-infused cream adds a brightness, making it the perfect contrast to thin, crisp slices of salty salami and bright green, tender asparagus. A winner for sure.
Nutrition
Calories: 716kcal
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