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Orecchiette Pasta with Margherita® Genoa Salami

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

Ingredients :

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

Instructions :

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

• In a small pot region 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and prepare dinner on low warmth until garlic will become gentle and cooked via. Set aside to cool, preserve 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 three. Drain pasta and cool in bloodless water, then set apart.
• In a massive saute pan, heat garlic oil from roasted garlic. Add Margherita(R) Genoa salami and brown barely. Add peppers, spinach, roasted garlic, and 1/2 of the toasted pine nuts and continue to cook till spinach is wilted. Add cooked pasta and reserved pasta water, clean basil and toss, keep to saute until pasta is hot and prepared to serve.
• Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and pinnacle with final pine nuts.

Notes :

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