Donal's summer pasta 🍝
Donal's back in the kitchen with a tasty midweek meal - his Crispy Salami, Fennel & Lemony Pea Pasta is summer family fare at its best!
Crispy Salami, Fennel & Lemon Pea Pasta
Serves 4
Ingredients
250g fusilli, cavatelli or gemelli pasta
100g good quality fennel salami
50g butter
2 lemons, zested
250ml double cream
100g fresh or frozen peas
100g asparagus spears, woody ends snapped off
100g parmesan, finely grated
Small handful flat leaf parsley, chopped
Sea salt and freshly ground black pepper
75g rocket leaves
Method
1. Place a large saucepan of salted water over a high heat, bring to the boil and add the pasta, cooking according to packet instructions.
2. Whilst the pasta cooks, place a large, deep saucepan over a medium heat and when hot, add the sliced salami. Dry fry, turning occasionally, until crisp then remove to a plate and set aside.
3. Add the butter to the saucepan and allow to melt then add the lemon zest and double cream. Simmer for 3 - 4 minutes until slightly reduced, stirring often.
4. Add the peas and asparagus to the pasta cooking water for the last 2 minutes of cooking time.
5. Scoop the pasta and vegetables into the sauce along with a little cooking liquid and toss to coat everything in the sauce, simmer for a minute or two until the pasta has absorbed most of the liquid then remove from the heat and stir through two thirds of the parmesan, little by little, keeping a little back to garnish. Season with salt and pepper to taste then crumble in half of the crispy salami, breaking it into shards with your hands, and the rocket.
6. Serve straight away in bowls with the remaining cheese and salami sprinkled over the top.