Here’s a different pasta dish for you. Lemony ricotta, sweet peas, crunchy pine nuts and crisp salty salami are a dream together. Light yet filling, it’s perfect for relaxed alfresco dining.
Crispy Salami, Crushed Pea And Ricotta Pasta
Ingredients:
400g penne
2 Tbs extra virgin olive oil
100g salami, thinly sliced
2 Tbs pine nuts
2 garlic cloves, thinly sliced
280g frozen baby peas, blanched
2 tsp grated lemon rind
Sea salt and cracked black pepper
120g fresh ricotta
2 Tbs lemon juice
Grated Parmesan, to serve
Directions:
1. Cook pasta according to package directions. Drain and return to the pan.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the salami, pine nuts and garlic. Cook, stirring, for 2 minutes or until salami is crisped. Set aside.
3. Place the peas, lemon rind, salt and pepper in a bowl and crush with a fork. Add ricotta and mix to combine.
4. Add the pea mixture and lemon juice to the pasta. Mix to combine then divide among bowls. Top with the salami mixture and Parmesan to serve.
Serves 4
Recipe from Donna Hay Magazine
Here’s some new electronica from LA-based duo Native Gold. I love the eerie vocals and that frenetic beat.
Check out Native Gold on Facebook where you can keep tuned to learn where to buy their new EP, “A Man We All Admire”, due out July 5th.
Cheers!
