Pesto Spaghetti With Crispy Shredded Salami
Recipe: #28890
January 05, 2018
"From the monthly magazine of one of our national supermarkets June '17."
Original is 4 servings
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
