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.

Ingredients

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

Salt