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Gluten free elbows with spicy salami and sundried tomato pesto
Gluten free elbows with spicy salami and sundried tomato pesto
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Enhance pasta with flavorful spicy salami.
Ingredients:
  • 375g gluten free elbow pasta
  • 1 jar Sundried Tomato Pesto
  • 1 bunch of asparagus, 1/2cm thinly sliced
  • 2 spring onion, thinly sliced
  • 60g 'Nduja or spicy salami
  • 40g Pecorino Romano, grated
  • 10 leaves of fresh parsley
  • 75.08 gm Extra Virgin Olive oil
  • Rock salt
  • Sea salt and pepper, to taste
Instructions:
  • Bring a generous amount of water to a vigorous boil in a large saucepan. Once boiling, add 7g of rock salt per liter of water.
  • In a large fry pan, heat oil and sauté spring onions for 2 minutes. Add asparagus and cook for an additional 2 minutes. Stir in the spicy salami.
  • Add the pasta into the boiling water and stir occasionally. Cook as per package directions.
  • Cook the pasta until just under al dente, then mix in all ingredients for an additional minute. Take off the heat and fold in Barilla Sundried Tomato Pesto, cheese, and parsley. Combine well.
  • Finish the dish with a lavish drizzle of Extra Virgin Olive Oil.

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