Red pepper & crispy salami pasta

Name: Red pepper & crispy salami pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 20 g blanched almonds; 25 g pack basil, leaves picked; 1 small Peppadew Roasted Red Pepper (about 65g); 10 g Essential Parmigiano Reggiano, finely grated; 80 g short dried pasta (we used fusilli); 80 g purple sprouting broccoli, cut into 2cm lengths; 3 slice/s salami (about 15g); 10 g Cooks’ Ingredients Dried White Breadcrumbs

Salami breadcrumbs are a game- changer. Make a double batch to sprinkle over soups and salads – your future self will thank you.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fat

Serves1
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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20g blanched almonds
¼ x 25g pack basil, leaves picked
1 small Peppadew Roasted Red Pepper (about 65g)
10g Essential Parmigiano Reggiano, finely grated
80g short dried pasta (we used fusilli)
80g purple sprouting broccoli, cut into 2cm lengths
3 slice/s salami (about 15g)
10g Cooks’ Ingredients Dried White Breadcrumbs

In a small food processor (or using a pestle and mortar), whizz together the almonds and most of the basil (reserving a few smaller leaves) until finely chopped. Add the pepper and cheese, then blend to a smooth paste (adding 1 tbsp water if needed); season and set aside.
Bring a pan of lightly salted water to the boil. Cook the pasta according to pack instructions, adding the broccoli for the final 4 minutes. Drain, reserving a mugful of pasta water, then tip the pasta and broccoli back into the pan.
Meanwhile, use clean kitchen scissors (or a knife) to snip the salami into small pieces, then tip into a small frying pan and set over a medium-high heat. Fry for 2-3 minutes until starting to crisp up. Add the breadcrumbs to the pan, mix with the salami and cook for a further 3-5 minutes, stirring frequently, until golden. Tip the pepper paste into the pasta and toss together, with a glug of reserved pasta water if needed, until evenly coated. Serve the pasta in a bowl, scattering over the salami crumbs and reserved basil.

Typical values per serving when made using specific products in recipe