Pesto Spaghetti With Crispy Shredded Salami
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Recipe: #28890
January 05, 2018
Categories: Fresh Tomatoes, Main Dish, Dairy, Cheese, Parmesan, Pasta, Spaghetti, Fruit, Tomato, Quick Meals, Weeknight Meals, Food Processor, Stove Top more
"From the monthly magazine of one of our national supermarkets June '17."
Ingredients
Nutritional
- Serving Size: 1 (197.3 g)
- Calories 673.9
- Total Fat - 42.1 g
- Saturated Fat - 8.5 g
- Cholesterol - 25.7 mg
- Sodium - 398.7 mg
- Total Carbohydrate - 60.9 g
- Dietary Fiber - 0.8 g
- Sugars - 1.6 g
- Protein - 19.9 g
- Calcium - 198.9 mg
- Iron - 4.4 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.4 mg
Step 1
To make the pesto, place rocket, garlic, pine nuts and parmesan to a small food processor and process until finely chopped and with motor running, gradually add oil until mixture forms a paste and then transfer to a bowl and stir in lemon and season with pepper.
Step 2
Cook pasta in a large saucepan of boiling salted water until al dente.
Step 3
Meanwhile cut salami into thin shreds.
Step 4
Heat a non-stick frying pan over medium heat and cook salami for 4 to 5 minutes until crisp and then set aside on paper towel to drain.
Step 5
Drain pasta and return to the pan and add pesto and toss well to coat.
Step 6
Divide pasta between bowls and top with the tomato, salami and parmesan to serve.
Tips & Variations
No special items needed.
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