Pesto Spaghetti With Crispy Shredded Salami

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From the monthly magazine of one of our national supermarkets June '17."

Original recipe yields 4 servings
OK

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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