CRISPY SALAMI, EDAMAME AND RICOTTA PASTA

There’s something so comforting about this simple pasta dish. The crisp salami, soft edamame and sliced almonds really sing together.

Prep:
10 minutes
Cook:
15 minutes
Serves:
2

Ingredients

200g Penne

1 tsp Cooking oil

80g Mild Hungarian Salami slices, halved

1 clove Garlic, peeled and finely chopped

25g Sliced Almond

150g Edamame Beans

125g Ricotta

10g Parsley, roughly chopped

Salt and Pepper

Method

Bring a large pot of salted water to the boil and cook pasta for 8 - 10 minutes or until al dente

While the pasta is cooking, heat a frying pan on a medium heat with 1 teaspoon of cooking oil

Add the salami and garlic. Cook for 2 - 3 minutes or until salami starts to crisp. Add the almonds and edamame and mix well

Drain the pasta, then fold through the salami mix. Add the ricotta and parsley and mix well

Serve immediately with plenty of freshly cracked black pepper