Pasta and Peas (and Salami)
Description
This is as simple as it sounds with the added brilliance of julienned fried salami. Another great idea from Smitten Kitchen, this is a true ‘one-pot’ meal, and my only tweak was to double the salami goodness – enjoy!
Ingredients
2 T. olive oil
~100 g your favorite salami, thinly sliced and cut into thin strips
4 cloves of garlic, minced AND a good pinch of red pepper flakes
~1 lb. uncooked small pasta – I used a 410 gram box of ditalini
4 c. strong vegetable broth – just be aware of the salt levels, salami will be added later!
1 c. water + more if needed
~3 c. frozen peas – I used a 400 gram bag
1/2 c. + cream
zest from half a lemon
~1/2 c. freshly grated Parmesan
chopped fresh herbs for garnish – I used some chopped basil
Instructions
Heat up a large, deep skillet over medium heat and add a tablespoon of olive oil. Saute the salami for a few minutes until all of the bits are super crispy, then turn off the heat and carefully remove the salami to a paper towel lined bowl to drain. If there’s a lot of oil left from the salami (depending on what kind you used), then drain or blot that too…otherwise add the last tablespoon of olive oil, turn the heat back on to medium and cook the garlic and chili flakes together for a quick minute.
Pour in the pasta, broth and water and bring the whole mix to a simmer. Cook for several minutes until the pasta is barely al dente, then stir in the frozen peas and cook for one minute more. If the mix feels too dry then add another half cup or so of water now and stir until it’s worked in. Add the cream and stir until it’s all heated through then turn off the heat and stir in the zest and about half of the Parmesan.
Dish up into big bowls and garnish with a big spoonful of crispy salami, a sprinkling of herbs and as much extra fresh Parmesan as you wish – such a delightful quick and easy dinner!
