30-minute-flavour-packed-pasta-dishes-107480-2

PESTO AND CRISPY SALAMI PASTA

Serves 4

Ingredients

  • 375g orecchiette pasta (see notes)
  • 75g baby spinach, shredded
  • 80g Montecatini Salami slices, halved, cut into slices
  • 1/3 cup basil pesto
  • 100g fetta, crumbled

Peperonata

  • 2 tablespoons extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 1 teaspoon salt
  • 1 medium red capsicum, cut into 1cm thick strips
  • 1 medium yellow capsicum, cut into 1cm thick strips
  • 2 garlic cloves, finely chopped
  • 3 ripe roma tomatoes, roughly chopped
  • 1 tablespoon red wine vinegar

Directions

  • Make peperonata: Heat oil in a large saucepan over medium-low heat. Add onion and salt. Cook, stirring occasionally, for 10 minutes or until onion has softened, but not browned.
  • Add capsicum and garlic to pan. Cook, stirring occasionally, for 5 to 7 minutes or until capsicum is tender. Add tomato. Cook, stirring occasionally, for 12 to 15 minutes or until tomato softens and becomes pulpy. Stir in vinegar. Remove from heat. Set aside to cool.
  • Cook pasta following packet directions. Drain. Return to pan. Add spinach. Season with salt and pepper. Toss to combine.
  • Meanwhile, heat a medium non-stick frying pan over high heat. Cook the salami, stirring, for 4 to 5 minutes or until crisp. Drain on paper towel.
  • Add the peperonata to pan. Cook, stirring, for 2 minutes or until warm. Add to the pasta with the salami and 1/4 cup of the basil pesto. Toss gently to combine. Serve the pasta sprinkled with the fetta and dolloped with the remaining basil pesto.
quick-salami-and-pea-risotto-90917-1

QUICK SALAMI AND PEA RISOTTO

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 2 cups arborio rice
  • 5 cups chicken stock, boiling
  • 100g sliced Montecatin Truffle Salami, finely shredded
  • 1 cup frozen peas
  • 1/2 cup boiling water
  • 50g butter, chopped
  • 2 cups finely grated parmesan cheese
  • 1 onion, finely chopped
  • Plus extra shaved parmesan, to serve

Directions

  1. Heat oil in a large saucepan on medium. Add onion and cook for 2 mins until soft. Add rice and stir until translucent. Stir through chicken stock. Reduce heat to low, cover and simmer for 12-15 mins until rice is tender.
  2. Meanwhile, cook salami in a small frying pan on high for 3 mins until crisp.
  3. Remove risotto from heat. Stir through peas, boiling water, butter and cheese until creamy. Reserve a little salami for garnish, add remaining to risotto and mix well. Cover and set aside for 5 mins.
  4. Serve risotto in bowls, topped with remaining salami and a little shaved parmesan.
Caesar salad

CAESAR SALAD WITH TRUFFLE SALAMI CHIPS

Serves 4

Ingredients

  • 1 Cos Lettuce
  • 1/4 Bread Stick – diced
  • 8 Slices of Truffle Salami*
  • Grand Pandaro / Parmesan Shavings
  • 1 Spring Onion
  • Cesar Dressing
  • 1/4 cup Grand Padano / Parmesan
  • 4 Anchovies
  • 1 Garlic Clove
  • 1 tsp Worcestershire sauce
  • 1 tbsp Dijon Mustard
  • 1 tbsp White Wine Vinegar
  • 200g tub Greek Pot set Yoghurt
  • Pinch Peper
  • Pinch Dried Oregano

Directions

  1. Preheat over to 180C (350F/Gas4).
  2. Place salami in a single layer on a lined baking tray and pop in oven until lightly darkened and bubbling. Remove to a plate to cool. Add diced pieced of bread to the same tray and pop into oven for 3 minutes or until golden and crunchy.
  3. Meanwhile wash and chopped Cos lettuce and add to serving bowl with dice spring onion and parmesan shavings.
  4. Using scissors snip half the Salami Chips into pieces over the salad then top with remaining full pieces of salami chips.
  5. Lightly mix the salad all together.
  6. Prepare the dressing by placing all the dressing ingredients into a processor, blender or blitzer and process until smooth.
  7. Drizzle the desired amount of dressing** over the salad and serve.

Notes

*or any other good quality Salami.
**dressing quantity makes enough for 2 salads. Store remaining dressing in airtight container in fridge.