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