Salami and fennel pasta
Dec 28, 2011 1:00pm- 15 mins preparation
- 10 mins cooking
- Serves 4
Print
Ingredients
Salami and fennel pasta
- 300 gram pasta spirals
- 1 tablespoon olive oil
- 100 gram salami, sliced
- 2 baby fennel bulbs, shaved, fronds reserved
- 2 clove garlic, crushed
- 1/4 teaspoon dried chilli flakes
- 3 cup frozen broad beans, blanched, skins removed
- 1 cup pitted kalamata olives
- juice of 2 lemons
Method
Salami and fennel pasta
-
1Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well and keep warm.
-
2Meanwhile, heat oil in a large frying pan on high. Sauté salami, 2-3 minutes, until crisp. Remove from pan and set aside.
-
3Using the same pan, reduce heat to medium and sauté fennel, garlic and chilli, 1-2 minutes, until fennel is tender. Add broad beans and cook a further 2 minutes.
-
4Return salami to pan with pasta, olives and juice. Toss well to combine. Season to taste. Garnish with fennel fronds to serve.
Notes
To skin frozen broad beans, blanch in boiling water for 1-2 minutes, refresh under cold water and peel off grey outer skin.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020