CRISPY SALAMI, EDAMAME AND RICOTTA PASTA
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.
200 g Penne
1 tsp Cooking oil
80 g Mild Hungarian Salami slices halved
1 Garlic peeed and finely chopped
25 g Sliced Almond
150 g Edamame Beans
125 g Ricotta
10 g Parsley roughly chopped
Pepper to serve