BCL - Orecchiette Pasta with Margherita® Genoa Salami Tasty Recipes

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Orecchiette Pasta with Margherita® Genoa Salami

"Thinly-sliced strips of Margherita® Genoa salami, roasted garlic, child spinach and clean basil create an unforgettable orecchiette pasta dish."

Ingredients :

• 1/four cup garlic cloves
• 2 tablespoons more virgin olive oil
• sixteen oz. Dry orecchiette pasta (or penne pasta)
• 1/four pound Margherita® Genoa Salami, sliced skinny, julienned
• 2 large crimson bell peppers, roasted, skinned, cored, and cut into strips
• eight ounces sparkling infant spinach
• 1/4 cup toasted pine nuts (optional)
• 2 leaves sparkling basil, julienned
• 1/4 cup freshly grated Pecorino Romano
• Fresh ground black pepper to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• In a small pot location 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and prepare dinner on low warmness until garlic will become gentle and cooked thru. Set apart to chill, hold olive oil.
• Bring a pot of lightly salted water to boil and prepare dinner orecchiette pasta till al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and funky in bloodless water, then set apart.
• In a large saute pan, warmth garlic oil from roasted garlic. Add Margherita(R) Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and preserve to cook till spinach is wilted. Add cooked pasta and reserved pasta water, clean basil and toss, retain to saute until pasta is hot and equipped to serve.
• Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with last pine nuts.

Notes :

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